1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 1023 +
Ingredients
8835 g butter, room-temperature & cubed 6045 g caster sugar 23¼ tsp salt 10230 g flour 3487½ g cocoa powder 11⅝ tsp baking soda
Method
Beat 6045 g caster sugar, 8835 g butter, room-temperature & cubed, and 23¼ tsp salt until light and fluffy Sift 10230 g flour, 3487½ g cocoa powder, 11⅝ 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 2x1023 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
23¼ sticks cinnamon 23¼ orange peel 23¼ tsp chili flakes 4185 ml boiling water 5812½ g dark chocolate, 70% & chopped 11⅝ tsp salt 2325 g caster sugar 2325 g butter 23¼ pod vanilla 2325 g liquid glucose, or sugar
Combine 4185 ml boiling water, 23¼ sticks cinnamon, 23¼ orange peel, 23¼ tsp chili flakes in a bowl Infuse for 30 minutes Place 5812½ g dark chocolate, 70% & chopped, 23¼ pod vanilla, and 11⅝ tsp salt into a bowl Melt 2325 g caster sugar and 2325 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 2325 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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