1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 777 +
Ingredients
6710 5/11 g butter, room-temperature & cubed 4591 4/11 g caster sugar 17⅔ tsp salt 7770 g flour 2648 13/15 g cocoa powder 8⅚ tsp baking soda
Method
Beat 4591 4/11 g caster sugar, 6710 5/11 g butter, room-temperature & cubed, and 17⅔ tsp salt until light and fluffy Sift 7770 g flour, 2648 13/15 g cocoa powder, 8⅚ 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 2x777 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
17⅔ sticks cinnamon 17⅔ orange peel 17⅔ tsp chili flakes 3178 7/11 ml boiling water 4414 10/13 g dark chocolate, 70% & chopped 8⅚ tsp salt 1765 10/11 g caster sugar 1765 10/11 g butter 17⅔ pod vanilla 1765 10/11 g liquid glucose, or sugar
Combine 3178 7/11 ml boiling water, 17⅔ sticks cinnamon, 17⅔ orange peel, 17⅔ tsp chili flakes in a bowl Infuse for 30 minutes Place 4414 10/13 g dark chocolate, 70% & chopped, 17⅔ pod vanilla, and 8⅚ tsp salt into a bowl Melt 1765 10/11 g caster sugar and 1765 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 1765 10/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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