1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 745 +
Ingredients
6434 1/11 g butter, room-temperature & cubed 4402 3/11 g caster sugar 16 14/15 tsp salt 7450 g flour 2539 10/13 g cocoa powder 8 7/15 tsp baking soda
Method
Beat 4402 3/11 g caster sugar, 6434 1/11 g butter, room-temperature & cubed, and 16 14/15 tsp salt until light and fluffy Sift 7450 g flour, 2539 10/13 g cocoa powder, 8 7/15 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 2x745 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
16 14/15 sticks cinnamon 16 14/15 orange peel 16 14/15 tsp chili flakes 3047 8/11 ml boiling water 4232 15/16 g dark chocolate, 70% & chopped 8 7/15 tsp salt 1693 2/11 g caster sugar 1693 2/11 g butter 16 14/15 pod vanilla 1693 2/11 g liquid glucose, or sugar
Combine 3047 8/11 ml boiling water, 16 14/15 sticks cinnamon, 16 14/15 orange peel, 16 14/15 tsp chili flakes in a bowl Infuse for 30 minutes Place 4232 15/16 g dark chocolate, 70% & chopped, 16 14/15 pod vanilla, and 8 7/15 tsp salt into a bowl Melt 1693 2/11 g caster sugar and 1693 2/11 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 1693 2/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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