1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 879 +
Ingredients
7591 4/11 g butter, room-temperature & cubed 5194 1/11 g caster sugar 20 tsp salt 8790 g flour 2996 7/12 g cocoa powder 10 tsp baking soda
Method
Beat 5194 1/11 g caster sugar, 7591 4/11 g butter, room-temperature & cubed, and 20 tsp salt until light and fluffy Sift 8790 g flour, 2996 7/12 g cocoa powder, 10 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 2x879 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
20 sticks cinnamon 20 orange peel 20 tsp chili flakes 3595 10/11 ml boiling water 4994 5/16 g dark chocolate, 70% & chopped 10 tsp salt 1997 8/11 g caster sugar 1997 8/11 g butter 20 pod vanilla 1997 8/11 g liquid glucose, or sugar
Combine 3595 10/11 ml boiling water, 20 sticks cinnamon, 20 orange peel, 20 tsp chili flakes in a bowl Infuse for 30 minutes Place 4994 5/16 g dark chocolate, 70% & chopped, 20 pod vanilla, and 10 tsp salt into a bowl Melt 1997 8/11 g caster sugar and 1997 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 1997 8/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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