1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 900 +
Ingredients
7772 8/11 g butter, room-temperature & cubed 5318 2/11 g caster sugar 20 5/11 tsp salt 9000 g flour 3068 2/11 g cocoa powder 10 3/13 tsp baking soda
Method
Beat 5318 2/11 g caster sugar, 7772 8/11 g butter, room-temperature & cubed, and 20 5/11 tsp salt until light and fluffy Sift 9000 g flour, 3068 2/11 g cocoa powder, 10 3/13 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 2x900 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
20 5/11 sticks cinnamon 20 5/11 orange peel 20 5/11 tsp chili flakes 3681 9/11 ml boiling water 5113 7/11 g dark chocolate, 70% & chopped 10 3/13 tsp salt 2045 5/11 g caster sugar 2045 5/11 g butter 20 5/11 pod vanilla 2045 5/11 g liquid glucose, or sugar
Combine 3681 9/11 ml boiling water, 20 5/11 sticks cinnamon, 20 5/11 orange peel, 20 5/11 tsp chili flakes in a bowl Infuse for 30 minutes Place 5113 7/11 g dark chocolate, 70% & chopped, 20 5/11 pod vanilla, and 10 3/13 tsp salt into a bowl Melt 2045 5/11 g caster sugar and 2045 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 2045 5/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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