1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 933 +
Ingredients
8057 8/11 g butter, room-temperature & cubed 5513 2/11 g caster sugar 21⅕ tsp salt 9330 g flour 3180 11/16 g cocoa powder 10⅗ tsp baking soda
Method
Beat 5513 2/11 g caster sugar, 8057 8/11 g butter, room-temperature & cubed, and 21⅕ tsp salt until light and fluffy Sift 9330 g flour, 3180 11/16 g cocoa powder, 10⅗ 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 2x933 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
21⅕ sticks cinnamon 21⅕ orange peel 21⅕ tsp chili flakes 3816 9/11 ml boiling water 5301 2/15 g dark chocolate, 70% & chopped 10⅗ tsp salt 2120 5/11 g caster sugar 2120 5/11 g butter 21⅕ pod vanilla 2120 5/11 g liquid glucose, or sugar
Combine 3816 9/11 ml boiling water, 21⅕ sticks cinnamon, 21⅕ orange peel, 21⅕ tsp chili flakes in a bowl Infuse for 30 minutes Place 5301 2/15 g dark chocolate, 70% & chopped, 21⅕ pod vanilla, and 10⅗ tsp salt into a bowl Melt 2120 5/11 g caster sugar and 2120 5/11 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 2120 5/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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