1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 916 +
Ingredients
7910 10/11 g butter, room-temperature & cubed 5412 8/11 g caster sugar 20 9/11 tsp salt 9160 g flour 3122 8/11 g cocoa powder 10 5/12 tsp baking soda
Method
Beat 5412 8/11 g caster sugar, 7910 10/11 g butter, room-temperature & cubed, and 20 9/11 tsp salt until light and fluffy Sift 9160 g flour, 3122 8/11 g cocoa powder, 10 5/12 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 2x916 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
20 9/11 sticks cinnamon 20 9/11 orange peel 20 9/11 tsp chili flakes 3747 3/11 ml boiling water 5204 6/11 g dark chocolate, 70% & chopped 10 5/12 tsp salt 2081 9/11 g caster sugar 2081 9/11 g butter 20 9/11 pod vanilla 2081 9/11 g liquid glucose, or sugar
Combine 3747 3/11 ml boiling water, 20 9/11 sticks cinnamon, 20 9/11 orange peel, 20 9/11 tsp chili flakes in a bowl Infuse for 30 minutes Place 5204 6/11 g dark chocolate, 70% & chopped, 20 9/11 pod vanilla, and 10 5/12 tsp salt into a bowl Melt 2081 9/11 g caster sugar and 2081 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 2081 9/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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