1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 931 +
Ingredients
8040 5/11 g butter, room-temperature & cubed 5501 4/11 g caster sugar 21 2/13 tsp salt 9310 g flour 3173 13/15 g cocoa powder 10 7/12 tsp baking soda
Method
Beat 5501 4/11 g caster sugar, 8040 5/11 g butter, room-temperature & cubed, and 21 2/13 tsp salt until light and fluffy Sift 9310 g flour, 3173 13/15 g cocoa powder, 10 7/12 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 2x931 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
21 2/13 sticks cinnamon 21 2/13 orange peel 21 2/13 tsp chili flakes 3808 7/11 ml boiling water 5289 10/13 g dark chocolate, 70% & chopped 10 7/12 tsp salt 2115 10/11 g caster sugar 2115 10/11 g butter 21 2/13 pod vanilla 2115 10/11 g liquid glucose, or sugar
Combine 3808 7/11 ml boiling water, 21 2/13 sticks cinnamon, 21 2/13 orange peel, 21 2/13 tsp chili flakes in a bowl Infuse for 30 minutes Place 5289 10/13 g dark chocolate, 70% & chopped, 21 2/13 pod vanilla, and 10 7/12 tsp salt into a bowl Melt 2115 10/11 g caster sugar and 2115 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 2115 10/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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