1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 418 +
Ingredients
3610 g butter, room-temperature & cubed 2470 g caster sugar 9½ tsp salt 4180 g flour 1425 g cocoa powder 4¾ tsp baking soda
Method
Beat 2470 g caster sugar, 3610 g butter, room-temperature & cubed, and 9½ tsp salt until light and fluffy Sift 4180 g flour, 1425 g cocoa powder, 4¾ 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 2x418 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
9½ sticks cinnamon 9½ orange peel 9½ tsp chili flakes 1710 ml boiling water 2375 g dark chocolate, 70% & chopped 4¾ tsp salt 950 g caster sugar 950 g butter 9½ pod vanilla 950 g liquid glucose, or sugar
Combine 1710 ml boiling water, 9½ sticks cinnamon, 9½ orange peel, 9½ tsp chili flakes in a bowl Infuse for 30 minutes Place 2375 g dark chocolate, 70% & chopped, 9½ pod vanilla, and 4¾ tsp salt into a bowl Melt 950 g caster sugar and 950 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 950 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
Name: