1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 330 +
Ingredients
2850 g butter, room-temperature & cubed 1950 g caster sugar 7½ tsp salt 3300 g flour 1125 g cocoa powder 3¾ tsp baking soda
Method
Beat 1950 g caster sugar, 2850 g butter, room-temperature & cubed, and 7½ tsp salt until light and fluffy Sift 3300 g flour, 1125 g cocoa powder, 3¾ 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 2x330 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
7½ sticks cinnamon 7½ orange peel 7½ tsp chili flakes 1350 ml boiling water 1875 g dark chocolate, 70% & chopped 3¾ tsp salt 750 g caster sugar 750 g butter 7½ pod vanilla 750 g liquid glucose, or sugar
Combine 1350 ml boiling water, 7½ sticks cinnamon, 7½ orange peel, 7½ tsp chili flakes in a bowl Infuse for 30 minutes Place 1875 g dark chocolate, 70% & chopped, 7½ pod vanilla, and 3¾ tsp salt into a bowl Melt 750 g caster sugar and 750 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 750 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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