1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 473 +
Ingredients
4085 g butter, room-temperature & cubed 2795 g caster sugar 10¾ tsp salt 4730 g flour 1612½ g cocoa powder 5⅜ tsp baking soda
Method
Beat 2795 g caster sugar, 4085 g butter, room-temperature & cubed, and 10¾ tsp salt until light and fluffy Sift 4730 g flour, 1612½ g cocoa powder, 5⅜ 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 2x473 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
10¾ sticks cinnamon 10¾ orange peel 10¾ tsp chili flakes 1935 ml boiling water 2687½ g dark chocolate, 70% & chopped 5⅜ tsp salt 1075 g caster sugar 1075 g butter 10¾ pod vanilla 1075 g liquid glucose, or sugar
Combine 1935 ml boiling water, 10¾ sticks cinnamon, 10¾ orange peel, 10¾ tsp chili flakes in a bowl Infuse for 30 minutes Place 2687½ g dark chocolate, 70% & chopped, 10¾ pod vanilla, and 5⅜ tsp salt into a bowl Melt 1075 g caster sugar and 1075 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 1075 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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