1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 671 +
Ingredients
5795 g butter, room-temperature & cubed 3965 g caster sugar 15¼ tsp salt 6710 g flour 2287½ g cocoa powder 7⅝ tsp baking soda
Method
Beat 3965 g caster sugar, 5795 g butter, room-temperature & cubed, and 15¼ tsp salt until light and fluffy Sift 6710 g flour, 2287½ g cocoa powder, 7⅝ 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 2x671 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
15¼ sticks cinnamon 15¼ orange peel 15¼ tsp chili flakes 2745 ml boiling water 3812½ g dark chocolate, 70% & chopped 7⅝ tsp salt 1525 g caster sugar 1525 g butter 15¼ pod vanilla 1525 g liquid glucose, or sugar
Combine 2745 ml boiling water, 15¼ sticks cinnamon, 15¼ orange peel, 15¼ tsp chili flakes in a bowl Infuse for 30 minutes Place 3812½ g dark chocolate, 70% & chopped, 15¼ pod vanilla, and 7⅝ tsp salt into a bowl Melt 1525 g caster sugar and 1525 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 1525 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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