1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 495 +
Ingredients
4275 g butter, room-temperature & cubed 2925 g caster sugar 11¼ tsp salt 4950 g flour 1687½ g cocoa powder 5⅝ tsp baking soda
Method
Beat 2925 g caster sugar, 4275 g butter, room-temperature & cubed, and 11¼ tsp salt until light and fluffy Sift 4950 g flour, 1687½ g cocoa powder, 5⅝ 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 2x495 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
11¼ sticks cinnamon 11¼ orange peel 11¼ tsp chili flakes 2025 ml boiling water 2812½ g dark chocolate, 70% & chopped 5⅝ tsp salt 1125 g caster sugar 1125 g butter 11¼ pod vanilla 1125 g liquid glucose, or sugar
Combine 2025 ml boiling water, 11¼ sticks cinnamon, 11¼ orange peel, 11¼ tsp chili flakes in a bowl Infuse for 30 minutes Place 2812½ g dark chocolate, 70% & chopped, 11¼ pod vanilla, and 5⅝ tsp salt into a bowl Melt 1125 g caster sugar and 1125 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 1125 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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