1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 801 +
Ingredients
6917 8/11 g butter, room-temperature & cubed 4733 2/11 g caster sugar 18⅕ tsp salt 8010 g flour 2730 11/16 g cocoa powder 9 1/10 tsp baking soda
Method
Beat 4733 2/11 g caster sugar, 6917 8/11 g butter, room-temperature & cubed, and 18⅕ tsp salt until light and fluffy Sift 8010 g flour, 2730 11/16 g cocoa powder, 9 1/10 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 2x801 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
18⅕ sticks cinnamon 18⅕ orange peel 18⅕ tsp chili flakes 3276 9/11 ml boiling water 4551 2/15 g dark chocolate, 70% & chopped 9 1/10 tsp salt 1820 5/11 g caster sugar 1820 5/11 g butter 18⅕ pod vanilla 1820 5/11 g liquid glucose, or sugar
Combine 3276 9/11 ml boiling water, 18⅕ sticks cinnamon, 18⅕ orange peel, 18⅕ tsp chili flakes in a bowl Infuse for 30 minutes Place 4551 2/15 g dark chocolate, 70% & chopped, 18⅕ pod vanilla, and 9 1/10 tsp salt into a bowl Melt 1820 5/11 g caster sugar and 1820 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 1820 5/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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