1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 275 +
Ingredients
2375 g butter, room-temperature & cubed 1625 g caster sugar 6¼ tsp salt 2750 g flour 937½ g cocoa powder 3⅛ tsp baking soda
Method
Beat 1625 g caster sugar, 2375 g butter, room-temperature & cubed, and 6¼ tsp salt until light and fluffy Sift 2750 g flour, 937½ g cocoa powder, 3⅛ 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 2x275 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
6¼ sticks cinnamon 6¼ orange peel 6¼ tsp chili flakes 1125 ml boiling water 1562½ g dark chocolate, 70% & chopped 3⅛ tsp salt 625 g caster sugar 625 g butter 6¼ pod vanilla 625 g liquid glucose, or sugar
Combine 1125 ml boiling water, 6¼ sticks cinnamon, 6¼ orange peel, 6¼ tsp chili flakes in a bowl Infuse for 30 minutes Place 1562½ g dark chocolate, 70% & chopped, 6¼ pod vanilla, and 3⅛ tsp salt into a bowl Melt 625 g caster sugar and 625 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 625 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
Name: