1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 154 +
Ingredients
1330 g butter, room-temperature & cubed 910 g caster sugar 3½ tsp salt 1540 g flour 525 g cocoa powder 1¾ tsp baking soda
Method
Beat 910 g caster sugar, 1330 g butter, room-temperature & cubed, and 3½ tsp salt until light and fluffy Sift 1540 g flour, 525 g cocoa powder, 1¾ 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 2x154 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
3½ sticks cinnamon 3½ orange peel 3½ tsp chili flakes 630 ml boiling water 875 g dark chocolate, 70% & chopped 1¾ tsp salt 350 g caster sugar 350 g butter 3½ pod vanilla 350 g liquid glucose, or sugar
Combine 630 ml boiling water, 3½ sticks cinnamon, 3½ orange peel, 3½ tsp chili flakes in a bowl Infuse for 30 minutes Place 875 g dark chocolate, 70% & chopped, 3½ pod vanilla, and 1¾ tsp salt into a bowl Melt 350 g caster sugar and 350 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 350 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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