1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 935 +
Ingredients
8075 g butter, room-temperature & cubed 5525 g caster sugar 21¼ tsp salt 9350 g flour 3187½ g cocoa powder 10⅝ tsp baking soda
Method
Beat 5525 g caster sugar, 8075 g butter, room-temperature & cubed, and 21¼ tsp salt until light and fluffy Sift 9350 g flour, 3187½ g cocoa powder, 10⅝ 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 2x935 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
21¼ sticks cinnamon 21¼ orange peel 21¼ tsp chili flakes 3825 ml boiling water 5312½ g dark chocolate, 70% & chopped 10⅝ tsp salt 2125 g caster sugar 2125 g butter 21¼ pod vanilla 2125 g liquid glucose, or sugar
Combine 3825 ml boiling water, 21¼ sticks cinnamon, 21¼ orange peel, 21¼ tsp chili flakes in a bowl Infuse for 30 minutes Place 5312½ g dark chocolate, 70% & chopped, 21¼ pod vanilla, and 10⅝ tsp salt into a bowl Melt 2125 g caster sugar and 2125 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 2125 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
Name: