1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 722 +
Ingredients
6235 5/11 g butter, room-temperature & cubed 4266 4/11 g caster sugar 16 5/12 tsp salt 7220 g flour 2461 4/11 g cocoa powder 8⅕ tsp baking soda
Method
Beat 4266 4/11 g caster sugar, 6235 5/11 g butter, room-temperature & cubed, and 16 5/12 tsp salt until light and fluffy Sift 7220 g flour, 2461 4/11 g cocoa powder, 8⅕ 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 2x722 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
16 5/12 sticks cinnamon 16 5/12 orange peel 16 5/12 tsp chili flakes 2953 7/11 ml boiling water 4102 3/11 g dark chocolate, 70% & chopped 8⅕ tsp salt 1640 10/11 g caster sugar 1640 10/11 g butter 16 5/12 pod vanilla 1640 10/11 g liquid glucose, or sugar
Combine 2953 7/11 ml boiling water, 16 5/12 sticks cinnamon, 16 5/12 orange peel, 16 5/12 tsp chili flakes in a bowl Infuse for 30 minutes Place 4102 3/11 g dark chocolate, 70% & chopped, 16 5/12 pod vanilla, and 8⅕ tsp salt into a bowl Melt 1640 10/11 g caster sugar and 1640 10/11 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 1640 10/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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