1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 719 +
Ingredients
6209 6/11 g butter, room-temperature & cubed 4248 7/11 g caster sugar 16⅓ tsp salt 7190 g flour 2451 2/15 g cocoa powder 8⅙ tsp baking soda
Method
Beat 4248 7/11 g caster sugar, 6209 6/11 g butter, room-temperature & cubed, and 16⅓ tsp salt until light and fluffy Sift 7190 g flour, 2451 2/15 g cocoa powder, 8⅙ 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 2x719 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
16⅓ sticks cinnamon 16⅓ orange peel 16⅓ tsp chili flakes 2941 4/11 ml boiling water 4085 3/13 g dark chocolate, 70% & chopped 8⅙ tsp salt 1634 1/11 g caster sugar 1634 1/11 g butter 16⅓ pod vanilla 1634 1/11 g liquid glucose, or sugar
Combine 2941 4/11 ml boiling water, 16⅓ sticks cinnamon, 16⅓ orange peel, 16⅓ tsp chili flakes in a bowl Infuse for 30 minutes Place 4085 3/13 g dark chocolate, 70% & chopped, 16⅓ pod vanilla, and 8⅙ tsp salt into a bowl Melt 1634 1/11 g caster sugar and 1634 1/11 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 1634 1/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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