1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 790 +
Ingredients
6822 8/11 g butter, room-temperature & cubed 4668 2/11 g caster sugar 17 15/16 tsp salt 7900 g flour 2693 2/11 g cocoa powder 9 tsp baking soda
Method
Beat 4668 2/11 g caster sugar, 6822 8/11 g butter, room-temperature & cubed, and 17 15/16 tsp salt until light and fluffy Sift 7900 g flour, 2693 2/11 g cocoa powder, 9 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 2x790 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
17 15/16 sticks cinnamon 17 15/16 orange peel 17 15/16 tsp chili flakes 3231 9/11 ml boiling water 4488 7/11 g dark chocolate, 70% & chopped 9 tsp salt 1795 5/11 g caster sugar 1795 5/11 g butter 17 15/16 pod vanilla 1795 5/11 g liquid glucose, or sugar
Combine 3231 9/11 ml boiling water, 17 15/16 sticks cinnamon, 17 15/16 orange peel, 17 15/16 tsp chili flakes in a bowl Infuse for 30 minutes Place 4488 7/11 g dark chocolate, 70% & chopped, 17 15/16 pod vanilla, and 9 tsp salt into a bowl Melt 1795 5/11 g caster sugar and 1795 5/11 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 1795 5/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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