1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 997 +
Ingredients
8610 5/11 g butter, room-temperature & cubed 5891 4/11 g caster sugar 22⅔ tsp salt 9970 g flour 3398 13/15 g cocoa powder 11⅓ tsp baking soda
Method
Beat 5891 4/11 g caster sugar, 8610 5/11 g butter, room-temperature & cubed, and 22⅔ tsp salt until light and fluffy Sift 9970 g flour, 3398 13/15 g cocoa powder, 11⅓ 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 2x997 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
22⅔ sticks cinnamon 22⅔ orange peel 22⅔ tsp chili flakes 4078 7/11 ml boiling water 5664 10/13 g dark chocolate, 70% & chopped 11⅓ tsp salt 2265 10/11 g caster sugar 2265 10/11 g butter 22⅔ pod vanilla 2265 10/11 g liquid glucose, or sugar
Combine 4078 7/11 ml boiling water, 22⅔ sticks cinnamon, 22⅔ orange peel, 22⅔ tsp chili flakes in a bowl Infuse for 30 minutes Place 5664 10/13 g dark chocolate, 70% & chopped, 22⅔ pod vanilla, and 11⅓ tsp salt into a bowl Melt 2265 10/11 g caster sugar and 2265 10/11 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 2265 10/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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