1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 319 +
Ingredients
2755 g butter, room-temperature & cubed 1885 g caster sugar 7¼ tsp salt 3190 g flour 1087½ g cocoa powder 3⅝ tsp baking soda
Method
Beat 1885 g caster sugar, 2755 g butter, room-temperature & cubed, and 7¼ tsp salt until light and fluffy Sift 3190 g flour, 1087½ g cocoa powder, 3⅝ 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 2x319 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
7¼ sticks cinnamon 7¼ orange peel 7¼ tsp chili flakes 1305 ml boiling water 1812½ g dark chocolate, 70% & chopped 3⅝ tsp salt 725 g caster sugar 725 g butter 7¼ pod vanilla 725 g liquid glucose, or sugar
Combine 1305 ml boiling water, 7¼ sticks cinnamon, 7¼ orange peel, 7¼ tsp chili flakes in a bowl Infuse for 30 minutes Place 1812½ g dark chocolate, 70% & chopped, 7¼ pod vanilla, and 3⅝ tsp salt into a bowl Melt 725 g caster sugar and 725 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 725 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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