1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 407 +
Ingredients
3515 g butter, room-temperature & cubed 2405 g caster sugar 9¼ tsp salt 4070 g flour 1387½ g cocoa powder 4⅝ tsp baking soda
Method
Beat 2405 g caster sugar, 3515 g butter, room-temperature & cubed, and 9¼ tsp salt until light and fluffy Sift 4070 g flour, 1387½ g cocoa powder, 4⅝ 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 2x407 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
9¼ sticks cinnamon 9¼ orange peel 9¼ tsp chili flakes 1665 ml boiling water 2312½ g dark chocolate, 70% & chopped 4⅝ tsp salt 925 g caster sugar 925 g butter 9¼ pod vanilla 925 g liquid glucose, or sugar
Combine 1665 ml boiling water, 9¼ sticks cinnamon, 9¼ orange peel, 9¼ tsp chili flakes in a bowl Infuse for 30 minutes Place 2312½ g dark chocolate, 70% & chopped, 9¼ pod vanilla, and 4⅝ tsp salt into a bowl Melt 925 g caster sugar and 925 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 925 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
Name: