1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 539 +
Ingredients
4655 g butter, room-temperature & cubed 3185 g caster sugar 12¼ tsp salt 5390 g flour 1837½ g cocoa powder 6⅛ tsp baking soda
Method
Beat 3185 g caster sugar, 4655 g butter, room-temperature & cubed, and 12¼ tsp salt until light and fluffy Sift 5390 g flour, 1837½ g cocoa powder, 6⅛ 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 2x539 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
12¼ sticks cinnamon 12¼ orange peel 12¼ tsp chili flakes 2205 ml boiling water 3062½ g dark chocolate, 70% & chopped 6⅛ tsp salt 1225 g caster sugar 1225 g butter 12¼ pod vanilla 1225 g liquid glucose, or sugar
Combine 2205 ml boiling water, 12¼ sticks cinnamon, 12¼ orange peel, 12¼ tsp chili flakes in a bowl Infuse for 30 minutes Place 3062½ g dark chocolate, 70% & chopped, 12¼ pod vanilla, and 6⅛ tsp salt into a bowl Melt 1225 g caster sugar and 1225 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 1225 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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