1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 308 +
Ingredients
2660 g butter, room-temperature & cubed 1820 g caster sugar 7 tsp salt 3080 g flour 1050 g cocoa powder 3½ tsp baking soda
Method
Beat 1820 g caster sugar, 2660 g butter, room-temperature & cubed, and 7 tsp salt until light and fluffy Sift 3080 g flour, 1050 g cocoa powder, 3½ 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 2x308 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
7 sticks cinnamon 7 orange peel 7 tsp chili flakes 1260 ml boiling water 1750 g dark chocolate, 70% & chopped 3½ tsp salt 700 g caster sugar 700 g butter 7 pod vanilla 700 g liquid glucose, or sugar
Combine 1260 ml boiling water, 7 sticks cinnamon, 7 orange peel, 7 tsp chili flakes in a bowl Infuse for 30 minutes Place 1750 g dark chocolate, 70% & chopped, 7 pod vanilla, and 3½ tsp salt into a bowl Melt 700 g caster sugar and 700 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 700 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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