1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 773 +
Ingredients
6675 10/11 g butter, room-temperature & cubed 4567 8/11 g caster sugar 17 4/7 tsp salt 7730 g flour 2635 3/13 g cocoa powder 8 11/14 tsp baking soda
Method
Beat 4567 8/11 g caster sugar, 6675 10/11 g butter, room-temperature & cubed, and 17 4/7 tsp salt until light and fluffy Sift 7730 g flour, 2635 3/13 g cocoa powder, 8 11/14 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 2x773 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
17 4/7 sticks cinnamon 17 4/7 orange peel 17 4/7 tsp chili flakes 3162 3/11 ml boiling water 4392 1/16 g dark chocolate, 70% & chopped 8 11/14 tsp salt 1756 9/11 g caster sugar 1756 9/11 g butter 17 4/7 pod vanilla 1756 9/11 g liquid glucose, or sugar
Combine 3162 3/11 ml boiling water, 17 4/7 sticks cinnamon, 17 4/7 orange peel, 17 4/7 tsp chili flakes in a bowl Infuse for 30 minutes Place 4392 1/16 g dark chocolate, 70% & chopped, 17 4/7 pod vanilla, and 8 11/14 tsp salt into a bowl Melt 1756 9/11 g caster sugar and 1756 9/11 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 1756 9/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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