1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 859 +
Ingredients
7418 7/11 g butter, room-temperature & cubed 5075 10/11 g caster sugar 19 8/15 tsp salt 8590 g flour 2928 5/12 g cocoa powder 9 10/13 tsp baking soda
Method
Beat 5075 10/11 g caster sugar, 7418 7/11 g butter, room-temperature & cubed, and 19 8/15 tsp salt until light and fluffy Sift 8590 g flour, 2928 5/12 g cocoa powder, 9 10/13 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 2x859 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
19 8/15 sticks cinnamon 19 8/15 orange peel 19 8/15 tsp chili flakes 3514 1/11 ml boiling water 4880 11/16 g dark chocolate, 70% & chopped 9 10/13 tsp salt 1952 3/11 g caster sugar 1952 3/11 g butter 19 8/15 pod vanilla 1952 3/11 g liquid glucose, or sugar
Combine 3514 1/11 ml boiling water, 19 8/15 sticks cinnamon, 19 8/15 orange peel, 19 8/15 tsp chili flakes in a bowl Infuse for 30 minutes Place 4880 11/16 g dark chocolate, 70% & chopped, 19 8/15 pod vanilla, and 9 10/13 tsp salt into a bowl Melt 1952 3/11 g caster sugar and 1952 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 1952 3/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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