1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 121 +
Ingredients
1045 g butter, room-temperature & cubed 715 g caster sugar 2¾ tsp salt 1210 g flour 412½ g cocoa powder 1⅜ tsp baking soda
Method
Beat 715 g caster sugar, 1045 g butter, room-temperature & cubed, and 2¾ tsp salt until light and fluffy Sift 1210 g flour, 412½ g cocoa powder, 1⅜ 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 2x121 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
2¾ sticks cinnamon 2¾ orange peel 2¾ tsp chili flakes 495 ml boiling water 687½ g dark chocolate, 70% & chopped 1⅜ tsp salt 275 g caster sugar 275 g butter 2¾ pod vanilla 275 g liquid glucose, or sugar
Combine 495 ml boiling water, 2¾ sticks cinnamon, 2¾ orange peel, 2¾ tsp chili flakes in a bowl Infuse for 30 minutes Place 687½ g dark chocolate, 70% & chopped, 2¾ pod vanilla, and 1⅜ tsp salt into a bowl Melt 275 g caster sugar and 275 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 275 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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