1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 1243 +
Ingredients
10735 g butter, room-temperature & cubed 7345 g caster sugar 28¼ tsp salt 12430 g flour 4237½ g cocoa powder 14⅛ tsp baking soda
Method
Beat 7345 g caster sugar, 10735 g butter, room-temperature & cubed, and 28¼ tsp salt until light and fluffy Sift 12430 g flour, 4237½ g cocoa powder, 14⅛ 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 2x1243 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
28¼ sticks cinnamon 28¼ orange peel 28¼ tsp chili flakes 5085 ml boiling water 7062½ g dark chocolate, 70% & chopped 14⅛ tsp salt 2825 g caster sugar 2825 g butter 28¼ pod vanilla 2825 g liquid glucose, or sugar
Combine 5085 ml boiling water, 28¼ sticks cinnamon, 28¼ orange peel, 28¼ tsp chili flakes in a bowl Infuse for 30 minutes Place 7062½ g dark chocolate, 70% & chopped, 28¼ pod vanilla, and 14⅛ tsp salt into a bowl Melt 2825 g caster sugar and 2825 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 2825 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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