1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 198 +
Ingredients
1710 g butter, room-temperature & cubed 1170 g caster sugar 4½ tsp salt 1980 g flour 675 g cocoa powder 2¼ tsp baking soda
Method
Beat 1170 g caster sugar, 1710 g butter, room-temperature & cubed, and 4½ tsp salt until light and fluffy Sift 1980 g flour, 675 g cocoa powder, 2¼ 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 2x198 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
4½ sticks cinnamon 4½ orange peel 4½ tsp chili flakes 810 ml boiling water 1125 g dark chocolate, 70% & chopped 2¼ tsp salt 450 g caster sugar 450 g butter 4½ pod vanilla 450 g liquid glucose, or sugar
Combine 810 ml boiling water, 4½ sticks cinnamon, 4½ orange peel, 4½ tsp chili flakes in a bowl Infuse for 30 minutes Place 1125 g dark chocolate, 70% & chopped, 4½ pod vanilla, and 2¼ tsp salt into a bowl Melt 450 g caster sugar and 450 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 450 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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