1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 942 +
Ingredients
8135 5/11 g butter, room-temperature & cubed 5566 4/11 g caster sugar 21 5/12 tsp salt 9420 g flour 3211 4/11 g cocoa powder 10 7/10 tsp baking soda
Method
Beat 5566 4/11 g caster sugar, 8135 5/11 g butter, room-temperature & cubed, and 21 5/12 tsp salt until light and fluffy Sift 9420 g flour, 3211 4/11 g cocoa powder, 10 7/10 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 2x942 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
21 5/12 sticks cinnamon 21 5/12 orange peel 21 5/12 tsp chili flakes 3853 7/11 ml boiling water 5352 3/11 g dark chocolate, 70% & chopped 10 7/10 tsp salt 2140 10/11 g caster sugar 2140 10/11 g butter 21 5/12 pod vanilla 2140 10/11 g liquid glucose, or sugar
Combine 3853 7/11 ml boiling water, 21 5/12 sticks cinnamon, 21 5/12 orange peel, 21 5/12 tsp chili flakes in a bowl Infuse for 30 minutes Place 5352 3/11 g dark chocolate, 70% & chopped, 21 5/12 pod vanilla, and 10 7/10 tsp salt into a bowl Melt 2140 10/11 g caster sugar and 2140 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 2140 10/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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