1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 209 +
Ingredients
1805 g butter, room-temperature & cubed 1235 g caster sugar 4¾ tsp salt 2090 g flour 712½ g cocoa powder 2⅜ tsp baking soda
Method
Beat 1235 g caster sugar, 1805 g butter, room-temperature & cubed, and 4¾ tsp salt until light and fluffy Sift 2090 g flour, 712½ g cocoa powder, 2⅜ 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 2x209 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
4¾ sticks cinnamon 4¾ orange peel 4¾ tsp chili flakes 855 ml boiling water 1187½ g dark chocolate, 70% & chopped 2⅜ tsp salt 475 g caster sugar 475 g butter 4¾ pod vanilla 475 g liquid glucose, or sugar
Combine 855 ml boiling water, 4¾ sticks cinnamon, 4¾ orange peel, 4¾ tsp chili flakes in a bowl Infuse for 30 minutes Place 1187½ g dark chocolate, 70% & chopped, 4¾ pod vanilla, and 2⅜ tsp salt into a bowl Melt 475 g caster sugar and 475 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 475 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
Name: