1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 835 +
Ingredients
7211 4/11 g butter, room-temperature & cubed 4934 1/11 g caster sugar 19 tsp salt 8350 g flour 2846 7/12 g cocoa powder 9½ tsp baking soda
Method
Beat 4934 1/11 g caster sugar, 7211 4/11 g butter, room-temperature & cubed, and 19 tsp salt until light and fluffy Sift 8350 g flour, 2846 7/12 g cocoa powder, 9½ 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 2x835 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
19 sticks cinnamon 19 orange peel 19 tsp chili flakes 3415 10/11 ml boiling water 4744 5/16 g dark chocolate, 70% & chopped 9½ tsp salt 1897 8/11 g caster sugar 1897 8/11 g butter 19 pod vanilla 1897 8/11 g liquid glucose, or sugar
Combine 3415 10/11 ml boiling water, 19 sticks cinnamon, 19 orange peel, 19 tsp chili flakes in a bowl Infuse for 30 minutes Place 4744 5/16 g dark chocolate, 70% & chopped, 19 pod vanilla, and 9½ tsp salt into a bowl Melt 1897 8/11 g caster sugar and 1897 8/11 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 1897 8/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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