1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 847 +
Ingredients
7315 g butter, room-temperature & cubed 5005 g caster sugar 19¼ tsp salt 8470 g flour 2887½ g cocoa powder 9⅝ tsp baking soda
Method
Beat 5005 g caster sugar, 7315 g butter, room-temperature & cubed, and 19¼ tsp salt until light and fluffy Sift 8470 g flour, 2887½ g cocoa powder, 9⅝ 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 2x847 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
19¼ sticks cinnamon 19¼ orange peel 19¼ tsp chili flakes 3465 ml boiling water 4812½ g dark chocolate, 70% & chopped 9⅝ tsp salt 1925 g caster sugar 1925 g butter 19¼ pod vanilla 1925 g liquid glucose, or sugar
Combine 3465 ml boiling water, 19¼ sticks cinnamon, 19¼ orange peel, 19¼ tsp chili flakes in a bowl Infuse for 30 minutes Place 4812½ g dark chocolate, 70% & chopped, 19¼ pod vanilla, and 9⅝ tsp salt into a bowl Melt 1925 g caster sugar and 1925 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 1925 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
Name: