1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 739 +
Ingredients
6382 3/11 g butter, room-temperature & cubed 4366 9/11 g caster sugar 16⅘ tsp salt 7390 g flour 2519 5/16 g cocoa powder 8⅖ tsp baking soda
Method
Beat 4366 9/11 g caster sugar, 6382 3/11 g butter, room-temperature & cubed, and 16⅘ tsp salt until light and fluffy Sift 7390 g flour, 2519 5/16 g cocoa powder, 8⅖ 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 2x739 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
16⅘ sticks cinnamon 16⅘ orange peel 16⅘ tsp chili flakes 3023 2/11 ml boiling water 4198 13/15 g dark chocolate, 70% & chopped 8⅖ tsp salt 1679 6/11 g caster sugar 1679 6/11 g butter 16⅘ pod vanilla 1679 6/11 g liquid glucose, or sugar
Combine 3023 2/11 ml boiling water, 16⅘ sticks cinnamon, 16⅘ orange peel, 16⅘ tsp chili flakes in a bowl Infuse for 30 minutes Place 4198 13/15 g dark chocolate, 70% & chopped, 16⅘ pod vanilla, and 8⅖ tsp salt into a bowl Melt 1679 6/11 g caster sugar and 1679 6/11 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 1679 6/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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