1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 867 +
Ingredients
7487 8/11 g butter, room-temperature & cubed 5123 2/11 g caster sugar 19 7/10 tsp salt 8670 g flour 2955 11/16 g cocoa powder 9 6/7 tsp baking soda
Method
Beat 5123 2/11 g caster sugar, 7487 8/11 g butter, room-temperature & cubed, and 19 7/10 tsp salt until light and fluffy Sift 8670 g flour, 2955 11/16 g cocoa powder, 9 6/7 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 2x867 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
19 7/10 sticks cinnamon 19 7/10 orange peel 19 7/10 tsp chili flakes 3546 9/11 ml boiling water 4926 2/15 g dark chocolate, 70% & chopped 9 6/7 tsp salt 1970 5/11 g caster sugar 1970 5/11 g butter 19 7/10 pod vanilla 1970 5/11 g liquid glucose, or sugar
Combine 3546 9/11 ml boiling water, 19 7/10 sticks cinnamon, 19 7/10 orange peel, 19 7/10 tsp chili flakes in a bowl Infuse for 30 minutes Place 4926 2/15 g dark chocolate, 70% & chopped, 19 7/10 pod vanilla, and 9 6/7 tsp salt into a bowl Melt 1970 5/11 g caster sugar and 1970 5/11 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 1970 5/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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