1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 583 +
Ingredients
5035 g butter, room-temperature & cubed 3445 g caster sugar 13¼ tsp salt 5830 g flour 1987½ g cocoa powder 6⅝ tsp baking soda
Method
Beat 3445 g caster sugar, 5035 g butter, room-temperature & cubed, and 13¼ tsp salt until light and fluffy Sift 5830 g flour, 1987½ g cocoa powder, 6⅝ 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 2x583 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
13¼ sticks cinnamon 13¼ orange peel 13¼ tsp chili flakes 2385 ml boiling water 3312½ g dark chocolate, 70% & chopped 6⅝ tsp salt 1325 g caster sugar 1325 g butter 13¼ pod vanilla 1325 g liquid glucose, or sugar
Combine 2385 ml boiling water, 13¼ sticks cinnamon, 13¼ orange peel, 13¼ tsp chili flakes in a bowl Infuse for 30 minutes Place 3312½ g dark chocolate, 70% & chopped, 13¼ pod vanilla, and 6⅝ tsp salt into a bowl Melt 1325 g caster sugar and 1325 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 1325 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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