1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 909 +
Ingredients
7850 5/11 g butter, room-temperature & cubed 5371 4/11 g caster sugar 20⅔ tsp salt 9090 g flour 3098 13/15 g cocoa powder 10⅓ tsp baking soda
Method
Beat 5371 4/11 g caster sugar, 7850 5/11 g butter, room-temperature & cubed, and 20⅔ tsp salt until light and fluffy Sift 9090 g flour, 3098 13/15 g cocoa powder, 10⅓ 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 2x909 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
20⅔ sticks cinnamon 20⅔ orange peel 20⅔ tsp chili flakes 3718 7/11 ml boiling water 5164 10/13 g dark chocolate, 70% & chopped 10⅓ tsp salt 2065 10/11 g caster sugar 2065 10/11 g butter 20⅔ pod vanilla 2065 10/11 g liquid glucose, or sugar
Combine 3718 7/11 ml boiling water, 20⅔ sticks cinnamon, 20⅔ orange peel, 20⅔ tsp chili flakes in a bowl Infuse for 30 minutes Place 5164 10/13 g dark chocolate, 70% & chopped, 20⅔ pod vanilla, and 10⅓ tsp salt into a bowl Melt 2065 10/11 g caster sugar and 2065 10/11 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 2065 10/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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