1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 895 +
Ingredients
7729 6/11 g butter, room-temperature & cubed 5288 7/11 g caster sugar 20⅓ tsp salt 8950 g flour 3051 2/15 g cocoa powder 10⅙ tsp baking soda
Method
Beat 5288 7/11 g caster sugar, 7729 6/11 g butter, room-temperature & cubed, and 20⅓ tsp salt until light and fluffy Sift 8950 g flour, 3051 2/15 g cocoa powder, 10⅙ 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 2x895 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
20⅓ sticks cinnamon 20⅓ orange peel 20⅓ tsp chili flakes 3661 4/11 ml boiling water 5085 3/13 g dark chocolate, 70% & chopped 10⅙ tsp salt 2034 1/11 g caster sugar 2034 1/11 g butter 20⅓ pod vanilla 2034 1/11 g liquid glucose, or sugar
Combine 3661 4/11 ml boiling water, 20⅓ sticks cinnamon, 20⅓ orange peel, 20⅓ tsp chili flakes in a bowl Infuse for 30 minutes Place 5085 3/13 g dark chocolate, 70% & chopped, 20⅓ pod vanilla, and 10⅙ tsp salt into a bowl Melt 2034 1/11 g caster sugar and 2034 1/11 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 2034 1/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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