1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 110 +
Ingredients
950 g butter, room-temperature & cubed 650 g caster sugar 2½ tsp salt 1100 g flour 375 g cocoa powder 1¼ tsp baking soda
Method
Beat 650 g caster sugar, 950 g butter, room-temperature & cubed, and 2½ tsp salt until light and fluffy Sift 1100 g flour, 375 g cocoa powder, 1¼ 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 2x110 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
2½ sticks cinnamon 2½ orange peel 2½ tsp chili flakes 450 ml boiling water 625 g dark chocolate, 70% & chopped 1¼ tsp salt 250 g caster sugar 250 g butter 2½ pod vanilla 250 g liquid glucose, or sugar
Combine 450 ml boiling water, 2½ sticks cinnamon, 2½ orange peel, 2½ tsp chili flakes in a bowl Infuse for 30 minutes Place 625 g dark chocolate, 70% & chopped, 2½ pod vanilla, and 1¼ tsp salt into a bowl Melt 250 g caster sugar and 250 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 250 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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