1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 341 +
Ingredients
2945 g butter, room-temperature & cubed 2015 g caster sugar 7¾ tsp salt 3410 g flour 1162½ g cocoa powder 3⅞ tsp baking soda
Method
Beat 2015 g caster sugar, 2945 g butter, room-temperature & cubed, and 7¾ tsp salt until light and fluffy Sift 3410 g flour, 1162½ g cocoa powder, 3⅞ 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 2x341 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
7¾ sticks cinnamon 7¾ orange peel 7¾ tsp chili flakes 1395 ml boiling water 1937½ g dark chocolate, 70% & chopped 3⅞ tsp salt 775 g caster sugar 775 g butter 7¾ pod vanilla 775 g liquid glucose, or sugar
Combine 1395 ml boiling water, 7¾ sticks cinnamon, 7¾ orange peel, 7¾ tsp chili flakes in a bowl Infuse for 30 minutes Place 1937½ g dark chocolate, 70% & chopped, 7¾ pod vanilla, and 3⅞ tsp salt into a bowl Melt 775 g caster sugar and 775 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 775 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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