1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 822 +
Ingredients
7099 1/11 g butter, room-temperature & cubed 4857 3/11 g caster sugar 18 11/16 tsp salt 8220 g flour 2802 3/11 g cocoa powder 9⅓ tsp baking soda
Method
Beat 4857 3/11 g caster sugar, 7099 1/11 g butter, room-temperature & cubed, and 18 11/16 tsp salt until light and fluffy Sift 8220 g flour, 2802 3/11 g cocoa powder, 9⅓ 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 2x822 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
18 11/16 sticks cinnamon 18 11/16 orange peel 18 11/16 tsp chili flakes 3362 8/11 ml boiling water 4670 5/11 g dark chocolate, 70% & chopped 9⅓ tsp salt 1868 2/11 g caster sugar 1868 2/11 g butter 18 11/16 pod vanilla 1868 2/11 g liquid glucose, or sugar
Combine 3362 8/11 ml boiling water, 18 11/16 sticks cinnamon, 18 11/16 orange peel, 18 11/16 tsp chili flakes in a bowl Infuse for 30 minutes Place 4670 5/11 g dark chocolate, 70% & chopped, 18 11/16 pod vanilla, and 9⅓ tsp salt into a bowl Melt 1868 2/11 g caster sugar and 1868 2/11 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 1868 2/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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