1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 220 +
Ingredients
1900 g butter, room-temperature & cubed 1300 g caster sugar 5 tsp salt 2200 g flour 750 g cocoa powder 2½ tsp baking soda
Method
Beat 1300 g caster sugar, 1900 g butter, room-temperature & cubed, and 5 tsp salt until light and fluffy Sift 2200 g flour, 750 g cocoa powder, 2½ 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 2x220 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
5 sticks cinnamon 5 orange peel 5 tsp chili flakes 900 ml boiling water 1250 g dark chocolate, 70% & chopped 2½ tsp salt 500 g caster sugar 500 g butter 5 pod vanilla 500 g liquid glucose, or sugar
Combine 900 ml boiling water, 5 sticks cinnamon, 5 orange peel, 5 tsp chili flakes in a bowl Infuse for 30 minutes Place 1250 g dark chocolate, 70% & chopped, 5 pod vanilla, and 2½ tsp salt into a bowl Melt 500 g caster sugar and 500 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 500 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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