1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 297 +
Ingredients
2565 g butter, room-temperature & cubed 1755 g caster sugar 6¾ tsp salt 2970 g flour 1012½ g cocoa powder 3⅜ tsp baking soda
Method
Beat 1755 g caster sugar, 2565 g butter, room-temperature & cubed, and 6¾ tsp salt until light and fluffy Sift 2970 g flour, 1012½ g cocoa powder, 3⅜ 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 2x297 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
6¾ sticks cinnamon 6¾ orange peel 6¾ tsp chili flakes 1215 ml boiling water 1687½ g dark chocolate, 70% & chopped 3⅜ tsp salt 675 g caster sugar 675 g butter 6¾ pod vanilla 675 g liquid glucose, or sugar
Combine 1215 ml boiling water, 6¾ sticks cinnamon, 6¾ orange peel, 6¾ tsp chili flakes in a bowl Infuse for 30 minutes Place 1687½ g dark chocolate, 70% & chopped, 6¾ pod vanilla, and 3⅜ tsp salt into a bowl Melt 675 g caster sugar and 675 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 675 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
Name: