1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 374 +
Ingredients
3230 g butter, room-temperature & cubed 2210 g caster sugar 8½ tsp salt 3740 g flour 1275 g cocoa powder 4¼ tsp baking soda
Method
Beat 2210 g caster sugar, 3230 g butter, room-temperature & cubed, and 8½ tsp salt until light and fluffy Sift 3740 g flour, 1275 g cocoa powder, 4¼ 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 2x374 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
8½ sticks cinnamon 8½ orange peel 8½ tsp chili flakes 1530 ml boiling water 2125 g dark chocolate, 70% & chopped 4¼ tsp salt 850 g caster sugar 850 g butter 8½ pod vanilla 850 g liquid glucose, or sugar
Combine 1530 ml boiling water, 8½ sticks cinnamon, 8½ orange peel, 8½ tsp chili flakes in a bowl Infuse for 30 minutes Place 2125 g dark chocolate, 70% & chopped, 8½ pod vanilla, and 4¼ tsp salt into a bowl Melt 850 g caster sugar and 850 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 850 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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