1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 917 +
Ingredients
7919 6/11 g butter, room-temperature & cubed 5418 7/11 g caster sugar 20 11/13 tsp salt 9170 g flour 3126 2/15 g cocoa powder 10 5/12 tsp baking soda
Method
Beat 5418 7/11 g caster sugar, 7919 6/11 g butter, room-temperature & cubed, and 20 11/13 tsp salt until light and fluffy Sift 9170 g flour, 3126 2/15 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 2x917 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
20 11/13 sticks cinnamon 20 11/13 orange peel 20 11/13 tsp chili flakes 3751 4/11 ml boiling water 5210 3/13 g dark chocolate, 70% & chopped 10 5/12 tsp salt 2084 1/11 g caster sugar 2084 1/11 g butter 20 11/13 pod vanilla 2084 1/11 g liquid glucose, or sugar
Combine 3751 4/11 ml boiling water, 20 11/13 sticks cinnamon, 20 11/13 orange peel, 20 11/13 tsp chili flakes in a bowl Infuse for 30 minutes Place 5210 3/13 g dark chocolate, 70% & chopped, 20 11/13 pod vanilla, and 10 5/12 tsp salt into a bowl Melt 2084 1/11 g caster sugar and 2084 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 2084 1/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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