1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 605 +
Ingredients
5225 g butter, room-temperature & cubed 3575 g caster sugar 13¾ tsp salt 6050 g flour 2062½ g cocoa powder 6⅞ tsp baking soda
Method
Beat 3575 g caster sugar, 5225 g butter, room-temperature & cubed, and 13¾ tsp salt until light and fluffy Sift 6050 g flour, 2062½ g cocoa powder, 6⅞ 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 2x605 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
13¾ sticks cinnamon 13¾ orange peel 13¾ tsp chili flakes 2475 ml boiling water 3437½ g dark chocolate, 70% & chopped 6⅞ tsp salt 1375 g caster sugar 1375 g butter 13¾ pod vanilla 1375 g liquid glucose, or sugar
Combine 2475 ml boiling water, 13¾ sticks cinnamon, 13¾ orange peel, 13¾ tsp chili flakes in a bowl Infuse for 30 minutes Place 3437½ g dark chocolate, 70% & chopped, 13¾ pod vanilla, and 6⅞ tsp salt into a bowl Melt 1375 g caster sugar and 1375 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 1375 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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