1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 352 +
Ingredients
3040 g butter, room-temperature & cubed 2080 g caster sugar 8 tsp salt 3520 g flour 1200 g cocoa powder 4 tsp baking soda
Method
Beat 2080 g caster sugar, 3040 g butter, room-temperature & cubed, and 8 tsp salt until light and fluffy Sift 3520 g flour, 1200 g cocoa powder, 4 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 2x352 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
8 sticks cinnamon 8 orange peel 8 tsp chili flakes 1440 ml boiling water 2000 g dark chocolate, 70% & chopped 4 tsp salt 800 g caster sugar 800 g butter 8 pod vanilla 800 g liquid glucose, or sugar
Combine 1440 ml boiling water, 8 sticks cinnamon, 8 orange peel, 8 tsp chili flakes in a bowl Infuse for 30 minutes Place 2000 g dark chocolate, 70% & chopped, 8 pod vanilla, and 4 tsp salt into a bowl Melt 800 g caster sugar and 800 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 800 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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