1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 517 +
Ingredients
4465 g butter, room-temperature & cubed 3055 g caster sugar 11¾ tsp salt 5170 g flour 1762½ g cocoa powder 5⅞ tsp baking soda
Method
Beat 3055 g caster sugar, 4465 g butter, room-temperature & cubed, and 11¾ tsp salt until light and fluffy Sift 5170 g flour, 1762½ g cocoa powder, 5⅞ 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 2x517 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
11¾ sticks cinnamon 11¾ orange peel 11¾ tsp chili flakes 2115 ml boiling water 2937½ g dark chocolate, 70% & chopped 5⅞ tsp salt 1175 g caster sugar 1175 g butter 11¾ pod vanilla 1175 g liquid glucose, or sugar
Combine 2115 ml boiling water, 11¾ sticks cinnamon, 11¾ orange peel, 11¾ tsp chili flakes in a bowl Infuse for 30 minutes Place 2937½ g dark chocolate, 70% & chopped, 11¾ pod vanilla, and 5⅞ tsp salt into a bowl Melt 1175 g caster sugar and 1175 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 1175 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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