1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 363 +
Ingredients
3135 g butter, room-temperature & cubed 2145 g caster sugar 8¼ tsp salt 3630 g flour 1237½ g cocoa powder 4⅛ tsp baking soda
Method
Beat 2145 g caster sugar, 3135 g butter, room-temperature & cubed, and 8¼ tsp salt until light and fluffy Sift 3630 g flour, 1237½ g cocoa powder, 4⅛ 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 2x363 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
8¼ sticks cinnamon 8¼ orange peel 8¼ tsp chili flakes 1485 ml boiling water 2062½ g dark chocolate, 70% & chopped 4⅛ tsp salt 825 g caster sugar 825 g butter 8¼ pod vanilla 825 g liquid glucose, or sugar
Combine 1485 ml boiling water, 8¼ sticks cinnamon, 8¼ orange peel, 8¼ tsp chili flakes in a bowl Infuse for 30 minutes Place 2062½ g dark chocolate, 70% & chopped, 8¼ pod vanilla, and 4⅛ tsp salt into a bowl Melt 825 g caster sugar and 825 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 825 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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