1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 1122 +
Ingredients
9690 g butter, room-temperature & cubed 6630 g caster sugar 25½ tsp salt 11220 g flour 3825 g cocoa powder 12¾ tsp baking soda
Method
Beat 6630 g caster sugar, 9690 g butter, room-temperature & cubed, and 25½ tsp salt until light and fluffy Sift 11220 g flour, 3825 g cocoa powder, 12¾ 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 2x1122 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
25½ sticks cinnamon 25½ orange peel 25½ tsp chili flakes 4590 ml boiling water 6375 g dark chocolate, 70% & chopped 12¾ tsp salt 2550 g caster sugar 2550 g butter 25½ pod vanilla 2550 g liquid glucose, or sugar
Combine 4590 ml boiling water, 25½ sticks cinnamon, 25½ orange peel, 25½ tsp chili flakes in a bowl Infuse for 30 minutes Place 6375 g dark chocolate, 70% & chopped, 25½ pod vanilla, and 12¾ tsp salt into a bowl Melt 2550 g caster sugar and 2550 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 2550 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
Name: