1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 627 +
Ingredients
5415 g butter, room-temperature & cubed 3705 g caster sugar 14¼ tsp salt 6270 g flour 2137½ g cocoa powder 7⅛ tsp baking soda
Method
Beat 3705 g caster sugar, 5415 g butter, room-temperature & cubed, and 14¼ tsp salt until light and fluffy Sift 6270 g flour, 2137½ g cocoa powder, 7⅛ 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 2x627 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
14¼ sticks cinnamon 14¼ orange peel 14¼ tsp chili flakes 2565 ml boiling water 3562½ g dark chocolate, 70% & chopped 7⅛ tsp salt 1425 g caster sugar 1425 g butter 14¼ pod vanilla 1425 g liquid glucose, or sugar
Combine 2565 ml boiling water, 14¼ sticks cinnamon, 14¼ orange peel, 14¼ tsp chili flakes in a bowl Infuse for 30 minutes Place 3562½ g dark chocolate, 70% & chopped, 14¼ pod vanilla, and 7⅛ tsp salt into a bowl Melt 1425 g caster sugar and 1425 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 1425 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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