1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 925 +
Ingredients
7988 7/11 g butter, room-temperature & cubed 5465 10/11 g caster sugar 21 tsp salt 9250 g flour 3153 5/12 g cocoa powder 10½ tsp baking soda
Method
Beat 5465 10/11 g caster sugar, 7988 7/11 g butter, room-temperature & cubed, and 21 tsp salt until light and fluffy Sift 9250 g flour, 3153 5/12 g cocoa powder, 10½ 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 2x925 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
21 sticks cinnamon 21 orange peel 21 tsp chili flakes 3784 1/11 ml boiling water 5255 11/16 g dark chocolate, 70% & chopped 10½ tsp salt 2102 3/11 g caster sugar 2102 3/11 g butter 21 pod vanilla 2102 3/11 g liquid glucose, or sugar
Combine 3784 1/11 ml boiling water, 21 sticks cinnamon, 21 orange peel, 21 tsp chili flakes in a bowl Infuse for 30 minutes Place 5255 11/16 g dark chocolate, 70% & chopped, 21 pod vanilla, and 10½ tsp salt into a bowl Melt 2102 3/11 g caster sugar and 2102 3/11 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 2102 3/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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