1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 983 +
Ingredients
8489 6/11 g butter, room-temperature & cubed 5808 7/11 g caster sugar 22⅓ tsp salt 9830 g flour 3351 2/15 g cocoa powder 11⅙ tsp baking soda
Method
Beat 5808 7/11 g caster sugar, 8489 6/11 g butter, room-temperature & cubed, and 22⅓ tsp salt until light and fluffy Sift 9830 g flour, 3351 2/15 g cocoa powder, 11⅙ 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 2x983 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
22⅓ sticks cinnamon 22⅓ orange peel 22⅓ tsp chili flakes 4021 4/11 ml boiling water 5585 3/13 g dark chocolate, 70% & chopped 11⅙ tsp salt 2234 1/11 g caster sugar 2234 1/11 g butter 22⅓ pod vanilla 2234 1/11 g liquid glucose, or sugar
Combine 4021 4/11 ml boiling water, 22⅓ sticks cinnamon, 22⅓ orange peel, 22⅓ tsp chili flakes in a bowl Infuse for 30 minutes Place 5585 3/13 g dark chocolate, 70% & chopped, 22⅓ pod vanilla, and 11⅙ tsp salt into a bowl Melt 2234 1/11 g caster sugar and 2234 1/11 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 2234 1/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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