1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 850 +
Ingredients
7340 10/11 g butter, room-temperature & cubed 5022 8/11 g caster sugar 19 5/16 tsp salt 8500 g flour 2897 8/11 g cocoa powder 9⅔ tsp baking soda
Method
Beat 5022 8/11 g caster sugar, 7340 10/11 g butter, room-temperature & cubed, and 19 5/16 tsp salt until light and fluffy Sift 8500 g flour, 2897 8/11 g cocoa powder, 9⅔ 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 2x850 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
19 5/16 sticks cinnamon 19 5/16 orange peel 19 5/16 tsp chili flakes 3477 3/11 ml boiling water 4829 6/11 g dark chocolate, 70% & chopped 9⅔ tsp salt 1931 9/11 g caster sugar 1931 9/11 g butter 19 5/16 pod vanilla 1931 9/11 g liquid glucose, or sugar
Combine 3477 3/11 ml boiling water, 19 5/16 sticks cinnamon, 19 5/16 orange peel, 19 5/16 tsp chili flakes in a bowl Infuse for 30 minutes Place 4829 6/11 g dark chocolate, 70% & chopped, 19 5/16 pod vanilla, and 9⅔ tsp salt into a bowl Melt 1931 9/11 g caster sugar and 1931 9/11 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 1931 9/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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