1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 959 +
Ingredients
8282 3/11 g butter, room-temperature & cubed 5666 9/11 g caster sugar 21⅘ tsp salt 9590 g flour 3269 5/16 g cocoa powder 10 9/10 tsp baking soda
Method
Beat 5666 9/11 g caster sugar, 8282 3/11 g butter, room-temperature & cubed, and 21⅘ tsp salt until light and fluffy Sift 9590 g flour, 3269 5/16 g cocoa powder, 10 9/10 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 2x959 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
21⅘ sticks cinnamon 21⅘ orange peel 21⅘ tsp chili flakes 3923 2/11 ml boiling water 5448 13/15 g dark chocolate, 70% & chopped 10 9/10 tsp salt 2179 6/11 g caster sugar 2179 6/11 g butter 21⅘ pod vanilla 2179 6/11 g liquid glucose, or sugar
Combine 3923 2/11 ml boiling water, 21⅘ sticks cinnamon, 21⅘ orange peel, 21⅘ tsp chili flakes in a bowl Infuse for 30 minutes Place 5448 13/15 g dark chocolate, 70% & chopped, 21⅘ pod vanilla, and 10 9/10 tsp salt into a bowl Melt 2179 6/11 g caster sugar and 2179 6/11 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 2179 6/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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