1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 944 +
Ingredients
8152 8/11 g butter, room-temperature & cubed 5578 2/11 g caster sugar 21 5/11 tsp salt 9440 g flour 3218 2/11 g cocoa powder 10 8/11 tsp baking soda
Method
Beat 5578 2/11 g caster sugar, 8152 8/11 g butter, room-temperature & cubed, and 21 5/11 tsp salt until light and fluffy Sift 9440 g flour, 3218 2/11 g cocoa powder, 10 8/11 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 2x944 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
21 5/11 sticks cinnamon 21 5/11 orange peel 21 5/11 tsp chili flakes 3861 9/11 ml boiling water 5363 7/11 g dark chocolate, 70% & chopped 10 8/11 tsp salt 2145 5/11 g caster sugar 2145 5/11 g butter 21 5/11 pod vanilla 2145 5/11 g liquid glucose, or sugar
Combine 3861 9/11 ml boiling water, 21 5/11 sticks cinnamon, 21 5/11 orange peel, 21 5/11 tsp chili flakes in a bowl Infuse for 30 minutes Place 5363 7/11 g dark chocolate, 70% & chopped, 21 5/11 pod vanilla, and 10 8/11 tsp salt into a bowl Melt 2145 5/11 g caster sugar and 2145 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 2145 5/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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