1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 77 +
Ingredients
665 g butter, room-temperature & cubed 455 g caster sugar 1¾ tsp salt 770 g flour 262½ g cocoa powder ⅞ tsp baking soda
Method
Beat 455 g caster sugar, 665 g butter, room-temperature & cubed, and 1¾ tsp salt until light and fluffy Sift 770 g flour, 262½ g cocoa powder, ⅞ 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 2x77 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
1¾ sticks cinnamon 1¾ orange peel 1¾ tsp chili flakes 315 ml boiling water 437½ g dark chocolate, 70% & chopped ⅞ tsp salt 175 g caster sugar 175 g butter 1¾ pod vanilla 175 g liquid glucose, or sugar
Combine 315 ml boiling water, 1¾ sticks cinnamon, 1¾ orange peel, 1¾ tsp chili flakes in a bowl Infuse for 30 minutes Place 437½ g dark chocolate, 70% & chopped, 1¾ pod vanilla, and ⅞ tsp salt into a bowl Melt 175 g caster sugar and 175 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 175 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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