1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 733 +
Ingredients
6330 5/11 g butter, room-temperature & cubed 4331 4/11 g caster sugar 16⅔ tsp salt 7330 g flour 2498 13/15 g cocoa powder 8⅓ tsp baking soda
Method
Beat 4331 4/11 g caster sugar, 6330 5/11 g butter, room-temperature & cubed, and 16⅔ tsp salt until light and fluffy Sift 7330 g flour, 2498 13/15 g cocoa powder, 8⅓ 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 2x733 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
16⅔ sticks cinnamon 16⅔ orange peel 16⅔ tsp chili flakes 2998 7/11 ml boiling water 4164 10/13 g dark chocolate, 70% & chopped 8⅓ tsp salt 1665 10/11 g caster sugar 1665 10/11 g butter 16⅔ pod vanilla 1665 10/11 g liquid glucose, or sugar
Combine 2998 7/11 ml boiling water, 16⅔ sticks cinnamon, 16⅔ orange peel, 16⅔ tsp chili flakes in a bowl Infuse for 30 minutes Place 4164 10/13 g dark chocolate, 70% & chopped, 16⅔ pod vanilla, and 8⅓ tsp salt into a bowl Melt 1665 10/11 g caster sugar and 1665 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 1665 10/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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