1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 963 +
Ingredients
8316 9/11 g butter, room-temperature & cubed 5690 5/11 g caster sugar 21 8/9 tsp salt 9630 g flour 3282 15/16 g cocoa powder 10 15/16 tsp baking soda
Method
Beat 5690 5/11 g caster sugar, 8316 9/11 g butter, room-temperature & cubed, and 21 8/9 tsp salt until light and fluffy Sift 9630 g flour, 3282 15/16 g cocoa powder, 10 15/16 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 2x963 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
21 8/9 sticks cinnamon 21 8/9 orange peel 21 8/9 tsp chili flakes 3939 6/11 ml boiling water 5471 7/12 g dark chocolate, 70% & chopped 10 15/16 tsp salt 2188 7/11 g caster sugar 2188 7/11 g butter 21 8/9 pod vanilla 2188 7/11 g liquid glucose, or sugar
Combine 3939 6/11 ml boiling water, 21 8/9 sticks cinnamon, 21 8/9 orange peel, 21 8/9 tsp chili flakes in a bowl Infuse for 30 minutes Place 5471 7/12 g dark chocolate, 70% & chopped, 21 8/9 pod vanilla, and 10 15/16 tsp salt into a bowl Melt 2188 7/11 g caster sugar and 2188 7/11 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 2188 7/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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