1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 1221 +
Ingredients
10545 g butter, room-temperature & cubed 7215 g caster sugar 27¾ tsp salt 12210 g flour 4162½ g cocoa powder 13⅞ tsp baking soda
Method
Beat 7215 g caster sugar, 10545 g butter, room-temperature & cubed, and 27¾ tsp salt until light and fluffy Sift 12210 g flour, 4162½ g cocoa powder, 13⅞ 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 2x1221 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
27¾ sticks cinnamon 27¾ orange peel 27¾ tsp chili flakes 4995 ml boiling water 6937½ g dark chocolate, 70% & chopped 13⅞ tsp salt 2775 g caster sugar 2775 g butter 27¾ pod vanilla 2775 g liquid glucose, or sugar
Combine 4995 ml boiling water, 27¾ sticks cinnamon, 27¾ orange peel, 27¾ tsp chili flakes in a bowl Infuse for 30 minutes Place 6937½ g dark chocolate, 70% & chopped, 27¾ pod vanilla, and 13⅞ tsp salt into a bowl Melt 2775 g caster sugar and 2775 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 2775 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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