1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 830 +
Ingredients
7168 2/11 g butter, room-temperature & cubed 4904 6/11 g caster sugar 18 13/15 tsp salt 8300 g flour 2829 6/11 g cocoa powder 9 3/7 tsp baking soda
Method
Beat 4904 6/11 g caster sugar, 7168 2/11 g butter, room-temperature & cubed, and 18 13/15 tsp salt until light and fluffy Sift 8300 g flour, 2829 6/11 g cocoa powder, 9 3/7 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 2x830 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
18 13/15 sticks cinnamon 18 13/15 orange peel 18 13/15 tsp chili flakes 3395 5/11 ml boiling water 4715 10/11 g dark chocolate, 70% & chopped 9 3/7 tsp salt 1886 4/11 g caster sugar 1886 4/11 g butter 18 13/15 pod vanilla 1886 4/11 g liquid glucose, or sugar
Combine 3395 5/11 ml boiling water, 18 13/15 sticks cinnamon, 18 13/15 orange peel, 18 13/15 tsp chili flakes in a bowl Infuse for 30 minutes Place 4715 10/11 g dark chocolate, 70% & chopped, 18 13/15 pod vanilla, and 9 3/7 tsp salt into a bowl Melt 1886 4/11 g caster sugar and 1886 4/11 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 1886 4/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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