1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 253 +
Ingredients
2185 g butter, room-temperature & cubed 1495 g caster sugar 5¾ tsp salt 2530 g flour 862½ g cocoa powder 2⅞ tsp baking soda
Method
Beat 1495 g caster sugar, 2185 g butter, room-temperature & cubed, and 5¾ tsp salt until light and fluffy Sift 2530 g flour, 862½ g cocoa powder, 2⅞ 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 2x253 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
5¾ sticks cinnamon 5¾ orange peel 5¾ tsp chili flakes 1035 ml boiling water 1437½ g dark chocolate, 70% & chopped 2⅞ tsp salt 575 g caster sugar 575 g butter 5¾ pod vanilla 575 g liquid glucose, or sugar
Combine 1035 ml boiling water, 5¾ sticks cinnamon, 5¾ orange peel, 5¾ tsp chili flakes in a bowl Infuse for 30 minutes Place 1437½ g dark chocolate, 70% & chopped, 5¾ pod vanilla, and 2⅞ tsp salt into a bowl Melt 575 g caster sugar and 575 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 575 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
Name: