1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 242 +
Ingredients
2090 g butter, room-temperature & cubed 1430 g caster sugar 5½ tsp salt 2420 g flour 825 g cocoa powder 2¾ tsp baking soda
Method
Beat 1430 g caster sugar, 2090 g butter, room-temperature & cubed, and 5½ tsp salt until light and fluffy Sift 2420 g flour, 825 g cocoa powder, 2¾ 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 2x242 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
5½ sticks cinnamon 5½ orange peel 5½ tsp chili flakes 990 ml boiling water 1375 g dark chocolate, 70% & chopped 2¾ tsp salt 550 g caster sugar 550 g butter 5½ pod vanilla 550 g liquid glucose, or sugar
Combine 990 ml boiling water, 5½ sticks cinnamon, 5½ orange peel, 5½ tsp chili flakes in a bowl Infuse for 30 minutes Place 1375 g dark chocolate, 70% & chopped, 5½ pod vanilla, and 2¾ tsp salt into a bowl Melt 550 g caster sugar and 550 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 550 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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