1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 143 +
Ingredients
1235 g butter, room-temperature & cubed 845 g caster sugar 3¼ tsp salt 1430 g flour 487½ g cocoa powder 1⅝ tsp baking soda
Method
Beat 845 g caster sugar, 1235 g butter, room-temperature & cubed, and 3¼ tsp salt until light and fluffy Sift 1430 g flour, 487½ g cocoa powder, 1⅝ 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 2x143 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
3¼ sticks cinnamon 3¼ orange peel 3¼ tsp chili flakes 585 ml boiling water 812½ g dark chocolate, 70% & chopped 1⅝ tsp salt 325 g caster sugar 325 g butter 3¼ pod vanilla 325 g liquid glucose, or sugar
Combine 585 ml boiling water, 3¼ sticks cinnamon, 3¼ orange peel, 3¼ tsp chili flakes in a bowl Infuse for 30 minutes Place 812½ g dark chocolate, 70% & chopped, 3¼ pod vanilla, and 1⅝ tsp salt into a bowl Melt 325 g caster sugar and 325 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 325 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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