1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 807 +
Ingredients
6969 6/11 g butter, room-temperature & cubed 4768 7/11 g caster sugar 18⅓ tsp salt 8070 g flour 2751 2/15 g cocoa powder 9⅙ tsp baking soda
Method
Beat 4768 7/11 g caster sugar, 6969 6/11 g butter, room-temperature & cubed, and 18⅓ tsp salt until light and fluffy Sift 8070 g flour, 2751 2/15 g cocoa powder, 9⅙ 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 2x807 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
18⅓ sticks cinnamon 18⅓ orange peel 18⅓ tsp chili flakes 3301 4/11 ml boiling water 4585 3/13 g dark chocolate, 70% & chopped 9⅙ tsp salt 1834 1/11 g caster sugar 1834 1/11 g butter 18⅓ pod vanilla 1834 1/11 g liquid glucose, or sugar
Combine 3301 4/11 ml boiling water, 18⅓ sticks cinnamon, 18⅓ orange peel, 18⅓ tsp chili flakes in a bowl Infuse for 30 minutes Place 4585 3/13 g dark chocolate, 70% & chopped, 18⅓ pod vanilla, and 9⅙ tsp salt into a bowl Melt 1834 1/11 g caster sugar and 1834 1/11 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 1834 1/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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