1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 99 +
Ingredients
855 g butter, room-temperature & cubed 585 g caster sugar 2¼ tsp salt 990 g flour 337½ g cocoa powder 1⅛ tsp baking soda
Method
Beat 585 g caster sugar, 855 g butter, room-temperature & cubed, and 2¼ tsp salt until light and fluffy Sift 990 g flour, 337½ g cocoa powder, 1⅛ 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 2x99 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
2¼ sticks cinnamon 2¼ orange peel 2¼ tsp chili flakes 405 ml boiling water 562½ g dark chocolate, 70% & chopped 1⅛ tsp salt 225 g caster sugar 225 g butter 2¼ pod vanilla 225 g liquid glucose, or sugar
Combine 405 ml boiling water, 2¼ sticks cinnamon, 2¼ orange peel, 2¼ tsp chili flakes in a bowl Infuse for 30 minutes Place 562½ g dark chocolate, 70% & chopped, 2¼ pod vanilla, and 1⅛ tsp salt into a bowl Melt 225 g caster sugar and 225 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 225 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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