1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 967 +
Ingredients
8351 4/11 g butter, room-temperature & cubed 5714 1/11 g caster sugar 22 tsp salt 9670 g flour 3296 7/12 g cocoa powder 11 tsp baking soda
Method
Beat 5714 1/11 g caster sugar, 8351 4/11 g butter, room-temperature & cubed, and 22 tsp salt until light and fluffy Sift 9670 g flour, 3296 7/12 g cocoa powder, 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 2x967 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
22 sticks cinnamon 22 orange peel 22 tsp chili flakes 3955 10/11 ml boiling water 5494 5/16 g dark chocolate, 70% & chopped 11 tsp salt 2197 8/11 g caster sugar 2197 8/11 g butter 22 pod vanilla 2197 8/11 g liquid glucose, or sugar
Combine 3955 10/11 ml boiling water, 22 sticks cinnamon, 22 orange peel, 22 tsp chili flakes in a bowl Infuse for 30 minutes Place 5494 5/16 g dark chocolate, 70% & chopped, 22 pod vanilla, and 11 tsp salt into a bowl Melt 2197 8/11 g caster sugar and 2197 8/11 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 2197 8/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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