1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 1067 +
Ingredients
9215 g butter, room-temperature & cubed 6305 g caster sugar 24¼ tsp salt 10670 g flour 3637½ g cocoa powder 12⅛ tsp baking soda
Method
Beat 6305 g caster sugar, 9215 g butter, room-temperature & cubed, and 24¼ tsp salt until light and fluffy Sift 10670 g flour, 3637½ g cocoa powder, 12⅛ 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 2x1067 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
24¼ sticks cinnamon 24¼ orange peel 24¼ tsp chili flakes 4365 ml boiling water 6062½ g dark chocolate, 70% & chopped 12⅛ tsp salt 2425 g caster sugar 2425 g butter 24¼ pod vanilla 2425 g liquid glucose, or sugar
Combine 4365 ml boiling water, 24¼ sticks cinnamon, 24¼ orange peel, 24¼ tsp chili flakes in a bowl Infuse for 30 minutes Place 6062½ g dark chocolate, 70% & chopped, 24¼ pod vanilla, and 12⅛ tsp salt into a bowl Melt 2425 g caster sugar and 2425 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 2425 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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