1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 462 +
Ingredients
3990 g butter, room-temperature & cubed 2730 g caster sugar 10½ tsp salt 4620 g flour 1575 g cocoa powder 5¼ tsp baking soda
Method
Beat 2730 g caster sugar, 3990 g butter, room-temperature & cubed, and 10½ tsp salt until light and fluffy Sift 4620 g flour, 1575 g cocoa powder, 5¼ 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 2x462 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
10½ sticks cinnamon 10½ orange peel 10½ tsp chili flakes 1890 ml boiling water 2625 g dark chocolate, 70% & chopped 5¼ tsp salt 1050 g caster sugar 1050 g butter 10½ pod vanilla 1050 g liquid glucose, or sugar
Combine 1890 ml boiling water, 10½ sticks cinnamon, 10½ orange peel, 10½ tsp chili flakes in a bowl Infuse for 30 minutes Place 2625 g dark chocolate, 70% & chopped, 10½ pod vanilla, and 5¼ tsp salt into a bowl Melt 1050 g caster sugar and 1050 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 1050 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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