1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 795 +
Ingredients
6865 10/11 g butter, room-temperature & cubed 4697 8/11 g caster sugar 18 1/15 tsp salt 7950 g flour 2710 3/13 g cocoa powder 9 1/16 tsp baking soda
Method
Beat 4697 8/11 g caster sugar, 6865 10/11 g butter, room-temperature & cubed, and 18 1/15 tsp salt until light and fluffy Sift 7950 g flour, 2710 3/13 g cocoa powder, 9 1/16 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 2x795 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
18 1/15 sticks cinnamon 18 1/15 orange peel 18 1/15 tsp chili flakes 3252 3/11 ml boiling water 4517 1/16 g dark chocolate, 70% & chopped 9 1/16 tsp salt 1806 9/11 g caster sugar 1806 9/11 g butter 18 1/15 pod vanilla 1806 9/11 g liquid glucose, or sugar
Combine 3252 3/11 ml boiling water, 18 1/15 sticks cinnamon, 18 1/15 orange peel, 18 1/15 tsp chili flakes in a bowl Infuse for 30 minutes Place 4517 1/16 g dark chocolate, 70% & chopped, 18 1/15 pod vanilla, and 9 1/16 tsp salt into a bowl Melt 1806 9/11 g caster sugar and 1806 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 1806 9/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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