1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 176 +
Ingredients
1520 g butter, room-temperature & cubed 1040 g caster sugar 4 tsp salt 1760 g flour 600 g cocoa powder 2 tsp baking soda
Method
Beat 1040 g caster sugar, 1520 g butter, room-temperature & cubed, and 4 tsp salt until light and fluffy Sift 1760 g flour, 600 g cocoa powder, 2 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 2x176 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
4 sticks cinnamon 4 orange peel 4 tsp chili flakes 720 ml boiling water 1000 g dark chocolate, 70% & chopped 2 tsp salt 400 g caster sugar 400 g butter 4 pod vanilla 400 g liquid glucose, or sugar
Combine 720 ml boiling water, 4 sticks cinnamon, 4 orange peel, 4 tsp chili flakes in a bowl Infuse for 30 minutes Place 1000 g dark chocolate, 70% & chopped, 4 pod vanilla, and 2 tsp salt into a bowl Melt 400 g caster sugar and 400 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 400 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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