1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 385 +
Ingredients
3325 g butter, room-temperature & cubed 2275 g caster sugar 8¾ tsp salt 3850 g flour 1312½ g cocoa powder 4⅜ tsp baking soda
Method
Beat 2275 g caster sugar, 3325 g butter, room-temperature & cubed, and 8¾ tsp salt until light and fluffy Sift 3850 g flour, 1312½ g cocoa powder, 4⅜ 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 2x385 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
8¾ sticks cinnamon 8¾ orange peel 8¾ tsp chili flakes 1575 ml boiling water 2187½ g dark chocolate, 70% & chopped 4⅜ tsp salt 875 g caster sugar 875 g butter 8¾ pod vanilla 875 g liquid glucose, or sugar
Combine 1575 ml boiling water, 8¾ sticks cinnamon, 8¾ orange peel, 8¾ tsp chili flakes in a bowl Infuse for 30 minutes Place 2187½ g dark chocolate, 70% & chopped, 8¾ pod vanilla, and 4⅜ tsp salt into a bowl Melt 875 g caster sugar and 875 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 875 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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