1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 905 +
Ingredients
7815 10/11 g butter, room-temperature & cubed 5347 8/11 g caster sugar 20 4/7 tsp salt 9050 g flour 3085 3/13 g cocoa powder 10 2/7 tsp baking soda
Method
Beat 5347 8/11 g caster sugar, 7815 10/11 g butter, room-temperature & cubed, and 20 4/7 tsp salt until light and fluffy Sift 9050 g flour, 3085 3/13 g cocoa powder, 10 2/7 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 2x905 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
20 4/7 sticks cinnamon 20 4/7 orange peel 20 4/7 tsp chili flakes 3702 3/11 ml boiling water 5142 1/16 g dark chocolate, 70% & chopped 10 2/7 tsp salt 2056 9/11 g caster sugar 2056 9/11 g butter 20 4/7 pod vanilla 2056 9/11 g liquid glucose, or sugar
Combine 3702 3/11 ml boiling water, 20 4/7 sticks cinnamon, 20 4/7 orange peel, 20 4/7 tsp chili flakes in a bowl Infuse for 30 minutes Place 5142 1/16 g dark chocolate, 70% & chopped, 20 4/7 pod vanilla, and 10 2/7 tsp salt into a bowl Melt 2056 9/11 g caster sugar and 2056 9/11 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 2056 9/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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