1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 451 +
Ingredients
3895 g butter, room-temperature & cubed 2665 g caster sugar 10¼ tsp salt 4510 g flour 1537½ g cocoa powder 5⅛ tsp baking soda
Method
Beat 2665 g caster sugar, 3895 g butter, room-temperature & cubed, and 10¼ tsp salt until light and fluffy Sift 4510 g flour, 1537½ g cocoa powder, 5⅛ 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 2x451 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
10¼ sticks cinnamon 10¼ orange peel 10¼ tsp chili flakes 1845 ml boiling water 2562½ g dark chocolate, 70% & chopped 5⅛ tsp salt 1025 g caster sugar 1025 g butter 10¼ pod vanilla 1025 g liquid glucose, or sugar
Combine 1845 ml boiling water, 10¼ sticks cinnamon, 10¼ orange peel, 10¼ tsp chili flakes in a bowl Infuse for 30 minutes Place 2562½ g dark chocolate, 70% & chopped, 10¼ pod vanilla, and 5⅛ tsp salt into a bowl Melt 1025 g caster sugar and 1025 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 1025 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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