1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 561 +
Ingredients
4845 g butter, room-temperature & cubed 3315 g caster sugar 12¾ tsp salt 5610 g flour 1912½ g cocoa powder 6⅜ tsp baking soda
Method
Beat 3315 g caster sugar, 4845 g butter, room-temperature & cubed, and 12¾ tsp salt until light and fluffy Sift 5610 g flour, 1912½ g cocoa powder, 6⅜ 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 2x561 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
12¾ sticks cinnamon 12¾ orange peel 12¾ tsp chili flakes 2295 ml boiling water 3187½ g dark chocolate, 70% & chopped 6⅜ tsp salt 1275 g caster sugar 1275 g butter 12¾ pod vanilla 1275 g liquid glucose, or sugar
Combine 2295 ml boiling water, 12¾ sticks cinnamon, 12¾ orange peel, 12¾ tsp chili flakes in a bowl Infuse for 30 minutes Place 3187½ g dark chocolate, 70% & chopped, 12¾ pod vanilla, and 6⅜ tsp salt into a bowl Melt 1275 g caster sugar and 1275 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 1275 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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