1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 1089 +
Ingredients
9405 g butter, room-temperature & cubed 6435 g caster sugar 24¾ tsp salt 10890 g flour 3712½ g cocoa powder 12⅜ tsp baking soda
Method
Beat 6435 g caster sugar, 9405 g butter, room-temperature & cubed, and 24¾ tsp salt until light and fluffy Sift 10890 g flour, 3712½ g cocoa powder, 12⅜ 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 2x1089 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
24¾ sticks cinnamon 24¾ orange peel 24¾ tsp chili flakes 4455 ml boiling water 6187½ g dark chocolate, 70% & chopped 12⅜ tsp salt 2475 g caster sugar 2475 g butter 24¾ pod vanilla 2475 g liquid glucose, or sugar
Combine 4455 ml boiling water, 24¾ sticks cinnamon, 24¾ orange peel, 24¾ tsp chili flakes in a bowl Infuse for 30 minutes Place 6187½ g dark chocolate, 70% & chopped, 24¾ pod vanilla, and 12⅜ tsp salt into a bowl Melt 2475 g caster sugar and 2475 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 2475 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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