1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 957 +
Ingredients
8265 g butter, room-temperature & cubed 5655 g caster sugar 21¾ tsp salt 9570 g flour 3262½ g cocoa powder 10⅞ tsp baking soda
Method
Beat 5655 g caster sugar, 8265 g butter, room-temperature & cubed, and 21¾ tsp salt until light and fluffy Sift 9570 g flour, 3262½ g cocoa powder, 10⅞ 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 2x957 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
21¾ sticks cinnamon 21¾ orange peel 21¾ tsp chili flakes 3915 ml boiling water 5437½ g dark chocolate, 70% & chopped 10⅞ tsp salt 2175 g caster sugar 2175 g butter 21¾ pod vanilla 2175 g liquid glucose, or sugar
Combine 3915 ml boiling water, 21¾ sticks cinnamon, 21¾ orange peel, 21¾ tsp chili flakes in a bowl Infuse for 30 minutes Place 5437½ g dark chocolate, 70% & chopped, 21¾ pod vanilla, and 10⅞ tsp salt into a bowl Melt 2175 g caster sugar and 2175 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 2175 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
Name: