1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 187 +
Ingredients
1615 g butter, room-temperature & cubed 1105 g caster sugar 4¼ tsp salt 1870 g flour 637½ g cocoa powder 2⅛ tsp baking soda
Method
Beat 1105 g caster sugar, 1615 g butter, room-temperature & cubed, and 4¼ tsp salt until light and fluffy Sift 1870 g flour, 637½ g cocoa powder, 2⅛ 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 2x187 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
4¼ sticks cinnamon 4¼ orange peel 4¼ tsp chili flakes 765 ml boiling water 1062½ g dark chocolate, 70% & chopped 2⅛ tsp salt 425 g caster sugar 425 g butter 4¼ pod vanilla 425 g liquid glucose, or sugar
Combine 765 ml boiling water, 4¼ sticks cinnamon, 4¼ orange peel, 4¼ tsp chili flakes in a bowl Infuse for 30 minutes Place 1062½ g dark chocolate, 70% & chopped, 4¼ pod vanilla, and 2⅛ tsp salt into a bowl Melt 425 g caster sugar and 425 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 425 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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