1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 803 +
Ingredients
6935 g butter, room-temperature & cubed 4745 g caster sugar 18¼ tsp salt 8030 g flour 2737½ g cocoa powder 9⅛ tsp baking soda
Method
Beat 4745 g caster sugar, 6935 g butter, room-temperature & cubed, and 18¼ tsp salt until light and fluffy Sift 8030 g flour, 2737½ g cocoa powder, 9⅛ 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 2x803 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
18¼ sticks cinnamon 18¼ orange peel 18¼ tsp chili flakes 3285 ml boiling water 4562½ g dark chocolate, 70% & chopped 9⅛ tsp salt 1825 g caster sugar 1825 g butter 18¼ pod vanilla 1825 g liquid glucose, or sugar
Combine 3285 ml boiling water, 18¼ sticks cinnamon, 18¼ orange peel, 18¼ tsp chili flakes in a bowl Infuse for 30 minutes Place 4562½ g dark chocolate, 70% & chopped, 18¼ pod vanilla, and 9⅛ tsp salt into a bowl Melt 1825 g caster sugar and 1825 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 1825 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
Name: