1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 1133 +
Ingredients
9785 g butter, room-temperature & cubed 6695 g caster sugar 25¾ tsp salt 11330 g flour 3862½ g cocoa powder 12⅞ tsp baking soda
Method
Beat 6695 g caster sugar, 9785 g butter, room-temperature & cubed, and 25¾ tsp salt until light and fluffy Sift 11330 g flour, 3862½ g cocoa powder, 12⅞ 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 2x1133 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
25¾ sticks cinnamon 25¾ orange peel 25¾ tsp chili flakes 4635 ml boiling water 6437½ g dark chocolate, 70% & chopped 12⅞ tsp salt 2575 g caster sugar 2575 g butter 25¾ pod vanilla 2575 g liquid glucose, or sugar
Combine 4635 ml boiling water, 25¾ sticks cinnamon, 25¾ orange peel, 25¾ tsp chili flakes in a bowl Infuse for 30 minutes Place 6437½ g dark chocolate, 70% & chopped, 25¾ pod vanilla, and 12⅞ tsp salt into a bowl Melt 2575 g caster sugar and 2575 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 2575 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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