1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 1177 +
Ingredients
10165 g butter, room-temperature & cubed 6955 g caster sugar 26¾ tsp salt 11770 g flour 4012½ g cocoa powder 13⅜ tsp baking soda
Method
Beat 6955 g caster sugar, 10165 g butter, room-temperature & cubed, and 26¾ tsp salt until light and fluffy Sift 11770 g flour, 4012½ g cocoa powder, 13⅜ 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 2x1177 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
26¾ sticks cinnamon 26¾ orange peel 26¾ tsp chili flakes 4815 ml boiling water 6687½ g dark chocolate, 70% & chopped 13⅜ tsp salt 2675 g caster sugar 2675 g butter 26¾ pod vanilla 2675 g liquid glucose, or sugar
Combine 4815 ml boiling water, 26¾ sticks cinnamon, 26¾ orange peel, 26¾ tsp chili flakes in a bowl Infuse for 30 minutes Place 6687½ g dark chocolate, 70% & chopped, 26¾ pod vanilla, and 13⅜ tsp salt into a bowl Melt 2675 g caster sugar and 2675 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 2675 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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