1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 763 +
Ingredients
6589 6/11 g butter, room-temperature & cubed 4508 7/11 g caster sugar 17⅓ tsp salt 7630 g flour 2601 2/15 g cocoa powder 8⅔ tsp baking soda
Method
Beat 4508 7/11 g caster sugar, 6589 6/11 g butter, room-temperature & cubed, and 17⅓ tsp salt until light and fluffy Sift 7630 g flour, 2601 2/15 g cocoa powder, 8⅔ 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 2x763 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
17⅓ sticks cinnamon 17⅓ orange peel 17⅓ tsp chili flakes 3121 4/11 ml boiling water 4335 3/13 g dark chocolate, 70% & chopped 8⅔ tsp salt 1734 1/11 g caster sugar 1734 1/11 g butter 17⅓ pod vanilla 1734 1/11 g liquid glucose, or sugar
Combine 3121 4/11 ml boiling water, 17⅓ sticks cinnamon, 17⅓ orange peel, 17⅓ tsp chili flakes in a bowl Infuse for 30 minutes Place 4335 3/13 g dark chocolate, 70% & chopped, 17⅓ pod vanilla, and 8⅔ tsp salt into a bowl Melt 1734 1/11 g caster sugar and 1734 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 1734 1/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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