1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 718 +
Ingredients
6200 10/11 g butter, room-temperature & cubed 4242 8/11 g caster sugar 16 5/16 tsp salt 7180 g flour 2447 8/11 g cocoa powder 8 2/13 tsp baking soda
Method
Beat 4242 8/11 g caster sugar, 6200 10/11 g butter, room-temperature & cubed, and 16 5/16 tsp salt until light and fluffy Sift 7180 g flour, 2447 8/11 g cocoa powder, 8 2/13 tsp baking soda Mix dry ingredients into dough in batches Knead until smooth Wrap in clingfilm and refrigerate for 1 hour Preheat oven to 160 degrees (fan) Let dough warm up for 5 mins Roll dough out to 3mm Cut out 2x718 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
16 5/16 sticks cinnamon 16 5/16 orange peel 16 5/16 tsp chili flakes 2937 3/11 ml boiling water 4079 6/11 g dark chocolate, 70% & chopped 8 2/13 tsp salt 1631 9/11 g caster sugar 1631 9/11 g butter 16 5/16 pod vanilla 1631 9/11 g liquid glucose, or sugar
Combine 2937 3/11 ml boiling water, 16 5/16 sticks cinnamon, 16 5/16 orange peel, 16 5/16 tsp chili flakes in a bowl Infuse for 30 minutes Place 4079 6/11 g dark chocolate, 70% & chopped, 16 5/16 pod vanilla, and 8 2/13 tsp salt into a bowl Melt 1631 9/11 g caster sugar and 1631 9/11 g liquid glucose, or sugar make a light caramel (~5 mins) Pour in infused water, reheat to combine Strain hot liquid over chocolate bowl After 2 mins, stir to combine Gradually add 1631 9/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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