1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 826 +
Ingredients
7133 7/11 g butter, room-temperature & cubed 4880 10/11 g caster sugar 18 10/13 tsp salt 8260 g flour 2815 10/11 g cocoa powder 9 5/13 tsp baking soda
Method
Beat 4880 10/11 g caster sugar, 7133 7/11 g butter, room-temperature & cubed, and 18 10/13 tsp salt until light and fluffy Sift 8260 g flour, 2815 10/11 g cocoa powder, 9 5/13 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 2x826 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
18 10/13 sticks cinnamon 18 10/13 orange peel 18 10/13 tsp chili flakes 3379 1/11 ml boiling water 4693 2/11 g dark chocolate, 70% & chopped 9 5/13 tsp salt 1877 3/11 g caster sugar 1877 3/11 g butter 18 10/13 pod vanilla 1877 3/11 g liquid glucose, or sugar
Combine 3379 1/11 ml boiling water, 18 10/13 sticks cinnamon, 18 10/13 orange peel, 18 10/13 tsp chili flakes in a bowl Infuse for 30 minutes Place 4693 2/11 g dark chocolate, 70% & chopped, 18 10/13 pod vanilla, and 9 5/13 tsp salt into a bowl Melt 1877 3/11 g caster sugar and 1877 3/11 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 1877 3/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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