1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 1111 +
Ingredients
9595 g butter, room-temperature & cubed 6565 g caster sugar 25¼ tsp salt 11110 g flour 3787½ g cocoa powder 12⅝ tsp baking soda
Method
Beat 6565 g caster sugar, 9595 g butter, room-temperature & cubed, and 25¼ tsp salt until light and fluffy Sift 11110 g flour, 3787½ g cocoa powder, 12⅝ 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 2x1111 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
25¼ sticks cinnamon 25¼ orange peel 25¼ tsp chili flakes 4545 ml boiling water 6312½ g dark chocolate, 70% & chopped 12⅝ tsp salt 2525 g caster sugar 2525 g butter 25¼ pod vanilla 2525 g liquid glucose, or sugar
Combine 4545 ml boiling water, 25¼ sticks cinnamon, 25¼ orange peel, 25¼ tsp chili flakes in a bowl Infuse for 30 minutes Place 6312½ g dark chocolate, 70% & chopped, 25¼ pod vanilla, and 12⅝ tsp salt into a bowl Melt 2525 g caster sugar and 2525 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 2525 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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