1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 1045 +
Ingredients
9025 g butter, room-temperature & cubed 6175 g caster sugar 23¾ tsp salt 10450 g flour 3562½ g cocoa powder 11⅞ tsp baking soda
Method
Beat 6175 g caster sugar, 9025 g butter, room-temperature & cubed, and 23¾ tsp salt until light and fluffy Sift 10450 g flour, 3562½ g cocoa powder, 11⅞ 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 2x1045 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
23¾ sticks cinnamon 23¾ orange peel 23¾ tsp chili flakes 4275 ml boiling water 5937½ g dark chocolate, 70% & chopped 11⅞ tsp salt 2375 g caster sugar 2375 g butter 23¾ pod vanilla 2375 g liquid glucose, or sugar
Combine 4275 ml boiling water, 23¾ sticks cinnamon, 23¾ orange peel, 23¾ tsp chili flakes in a bowl Infuse for 30 minutes Place 5937½ g dark chocolate, 70% & chopped, 23¾ pod vanilla, and 11⅞ tsp salt into a bowl Melt 2375 g caster sugar and 2375 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 2375 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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