1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 231 +
Ingredients
1995 g butter, room-temperature & cubed 1365 g caster sugar 5¼ tsp salt 2310 g flour 787½ g cocoa powder 2⅝ tsp baking soda
Method
Beat 1365 g caster sugar, 1995 g butter, room-temperature & cubed, and 5¼ tsp salt until light and fluffy Sift 2310 g flour, 787½ g cocoa powder, 2⅝ 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 2x231 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
5¼ sticks cinnamon 5¼ orange peel 5¼ tsp chili flakes 945 ml boiling water 1312½ g dark chocolate, 70% & chopped 2⅝ tsp salt 525 g caster sugar 525 g butter 5¼ pod vanilla 525 g liquid glucose, or sugar
Combine 945 ml boiling water, 5¼ sticks cinnamon, 5¼ orange peel, 5¼ tsp chili flakes in a bowl Infuse for 30 minutes Place 1312½ g dark chocolate, 70% & chopped, 5¼ pod vanilla, and 2⅝ tsp salt into a bowl Melt 525 g caster sugar and 525 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 525 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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