1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 649 +
Ingredients
5605 g butter, room-temperature & cubed 3835 g caster sugar 14¾ tsp salt 6490 g flour 2212½ g cocoa powder 7⅜ tsp baking soda
Method
Beat 3835 g caster sugar, 5605 g butter, room-temperature & cubed, and 14¾ tsp salt until light and fluffy Sift 6490 g flour, 2212½ g cocoa powder, 7⅜ 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 2x649 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
14¾ sticks cinnamon 14¾ orange peel 14¾ tsp chili flakes 2655 ml boiling water 3687½ g dark chocolate, 70% & chopped 7⅜ tsp salt 1475 g caster sugar 1475 g butter 14¾ pod vanilla 1475 g liquid glucose, or sugar
Combine 2655 ml boiling water, 14¾ sticks cinnamon, 14¾ orange peel, 14¾ tsp chili flakes in a bowl Infuse for 30 minutes Place 3687½ g dark chocolate, 70% & chopped, 14¾ pod vanilla, and 7⅜ tsp salt into a bowl Melt 1475 g caster sugar and 1475 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 1475 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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