1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 506 +
Ingredients
4370 g butter, room-temperature & cubed 2990 g caster sugar 11½ tsp salt 5060 g flour 1725 g cocoa powder 5¾ tsp baking soda
Method
Beat 2990 g caster sugar, 4370 g butter, room-temperature & cubed, and 11½ tsp salt until light and fluffy Sift 5060 g flour, 1725 g cocoa powder, 5¾ 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 2x506 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
11½ sticks cinnamon 11½ orange peel 11½ tsp chili flakes 2070 ml boiling water 2875 g dark chocolate, 70% & chopped 5¾ tsp salt 1150 g caster sugar 1150 g butter 11½ pod vanilla 1150 g liquid glucose, or sugar
Combine 2070 ml boiling water, 11½ sticks cinnamon, 11½ orange peel, 11½ tsp chili flakes in a bowl Infuse for 30 minutes Place 2875 g dark chocolate, 70% & chopped, 11½ pod vanilla, and 5¾ tsp salt into a bowl Melt 1150 g caster sugar and 1150 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 1150 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
Name: