1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 939 +
Ingredients
8109 6/11 g butter, room-temperature & cubed 5548 7/11 g caster sugar 21⅓ tsp salt 9390 g flour 3201 2/15 g cocoa powder 10⅔ tsp baking soda
Method
Beat 5548 7/11 g caster sugar, 8109 6/11 g butter, room-temperature & cubed, and 21⅓ tsp salt until light and fluffy Sift 9390 g flour, 3201 2/15 g cocoa powder, 10⅔ 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 2x939 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
21⅓ sticks cinnamon 21⅓ orange peel 21⅓ tsp chili flakes 3841 4/11 ml boiling water 5335 3/13 g dark chocolate, 70% & chopped 10⅔ tsp salt 2134 1/11 g caster sugar 2134 1/11 g butter 21⅓ pod vanilla 2134 1/11 g liquid glucose, or sugar
Combine 3841 4/11 ml boiling water, 21⅓ sticks cinnamon, 21⅓ orange peel, 21⅓ tsp chili flakes in a bowl Infuse for 30 minutes Place 5335 3/13 g dark chocolate, 70% & chopped, 21⅓ pod vanilla, and 10⅔ tsp salt into a bowl Melt 2134 1/11 g caster sugar and 2134 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 2134 1/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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