1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 1155 +
Ingredients
9975 g butter, room-temperature & cubed 6825 g caster sugar 26¼ tsp salt 11550 g flour 3937½ g cocoa powder 13⅛ tsp baking soda
Method
Beat 6825 g caster sugar, 9975 g butter, room-temperature & cubed, and 26¼ tsp salt until light and fluffy Sift 11550 g flour, 3937½ g cocoa powder, 13⅛ 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 2x1155 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
26¼ sticks cinnamon 26¼ orange peel 26¼ tsp chili flakes 4725 ml boiling water 6562½ g dark chocolate, 70% & chopped 13⅛ tsp salt 2625 g caster sugar 2625 g butter 26¼ pod vanilla 2625 g liquid glucose, or sugar
Combine 4725 ml boiling water, 26¼ sticks cinnamon, 26¼ orange peel, 26¼ tsp chili flakes in a bowl Infuse for 30 minutes Place 6562½ g dark chocolate, 70% & chopped, 26¼ pod vanilla, and 13⅛ tsp salt into a bowl Melt 2625 g caster sugar and 2625 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 2625 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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