1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 429 +
Ingredients
3705 g butter, room-temperature & cubed 2535 g caster sugar 9¾ tsp salt 4290 g flour 1462½ g cocoa powder 4⅞ tsp baking soda
Method
Beat 2535 g caster sugar, 3705 g butter, room-temperature & cubed, and 9¾ tsp salt until light and fluffy Sift 4290 g flour, 1462½ g cocoa powder, 4⅞ 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 2x429 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
9¾ sticks cinnamon 9¾ orange peel 9¾ tsp chili flakes 1755 ml boiling water 2437½ g dark chocolate, 70% & chopped 4⅞ tsp salt 975 g caster sugar 975 g butter 9¾ pod vanilla 975 g liquid glucose, or sugar
Combine 1755 ml boiling water, 9¾ sticks cinnamon, 9¾ orange peel, 9¾ tsp chili flakes in a bowl Infuse for 30 minutes Place 2437½ g dark chocolate, 70% & chopped, 9¾ pod vanilla, and 4⅞ tsp salt into a bowl Melt 975 g caster sugar and 975 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 975 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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