1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 918 +
Ingredients
7928 2/11 g butter, room-temperature & cubed 5424 6/11 g caster sugar 20 13/15 tsp salt 9180 g flour 3129 6/11 g cocoa powder 10 3/7 tsp baking soda
Method
Beat 5424 6/11 g caster sugar, 7928 2/11 g butter, room-temperature & cubed, and 20 13/15 tsp salt until light and fluffy Sift 9180 g flour, 3129 6/11 g cocoa powder, 10 3/7 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 2x918 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
20 13/15 sticks cinnamon 20 13/15 orange peel 20 13/15 tsp chili flakes 3755 5/11 ml boiling water 5215 10/11 g dark chocolate, 70% & chopped 10 3/7 tsp salt 2086 4/11 g caster sugar 2086 4/11 g butter 20 13/15 pod vanilla 2086 4/11 g liquid glucose, or sugar
Combine 3755 5/11 ml boiling water, 20 13/15 sticks cinnamon, 20 13/15 orange peel, 20 13/15 tsp chili flakes in a bowl Infuse for 30 minutes Place 5215 10/11 g dark chocolate, 70% & chopped, 20 13/15 pod vanilla, and 10 3/7 tsp salt into a bowl Melt 2086 4/11 g caster sugar and 2086 4/11 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 2086 4/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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