1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 165 +
Ingredients
1425 g butter, room-temperature & cubed 975 g caster sugar 3¾ tsp salt 1650 g flour 562½ g cocoa powder 1⅞ tsp baking soda
Method
Beat 975 g caster sugar, 1425 g butter, room-temperature & cubed, and 3¾ tsp salt until light and fluffy Sift 1650 g flour, 562½ g cocoa powder, 1⅞ 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 2x165 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
3¾ sticks cinnamon 3¾ orange peel 3¾ tsp chili flakes 675 ml boiling water 937½ g dark chocolate, 70% & chopped 1⅞ tsp salt 375 g caster sugar 375 g butter 3¾ pod vanilla 375 g liquid glucose, or sugar
Combine 675 ml boiling water, 3¾ sticks cinnamon, 3¾ orange peel, 3¾ tsp chili flakes in a bowl Infuse for 30 minutes Place 937½ g dark chocolate, 70% & chopped, 3¾ pod vanilla, and 1⅞ tsp salt into a bowl Melt 375 g caster sugar and 375 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 375 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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