1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 286 +
Ingredients
2470 g butter, room-temperature & cubed 1690 g caster sugar 6½ tsp salt 2860 g flour 975 g cocoa powder 3¼ tsp baking soda
Method
Beat 1690 g caster sugar, 2470 g butter, room-temperature & cubed, and 6½ tsp salt until light and fluffy Sift 2860 g flour, 975 g cocoa powder, 3¼ 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 2x286 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
6½ sticks cinnamon 6½ orange peel 6½ tsp chili flakes 1170 ml boiling water 1625 g dark chocolate, 70% & chopped 3¼ tsp salt 650 g caster sugar 650 g butter 6½ pod vanilla 650 g liquid glucose, or sugar
Combine 1170 ml boiling water, 6½ sticks cinnamon, 6½ orange peel, 6½ tsp chili flakes in a bowl Infuse for 30 minutes Place 1625 g dark chocolate, 70% & chopped, 6½ pod vanilla, and 3¼ tsp salt into a bowl Melt 650 g caster sugar and 650 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 650 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
Name: