1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 693 +
Ingredients
5985 g butter, room-temperature & cubed 4095 g caster sugar 15¾ tsp salt 6930 g flour 2362½ g cocoa powder 7⅞ tsp baking soda
Method
Beat 4095 g caster sugar, 5985 g butter, room-temperature & cubed, and 15¾ tsp salt until light and fluffy Sift 6930 g flour, 2362½ g cocoa powder, 7⅞ 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 2x693 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
15¾ sticks cinnamon 15¾ orange peel 15¾ tsp chili flakes 2835 ml boiling water 3937½ g dark chocolate, 70% & chopped 7⅞ tsp salt 1575 g caster sugar 1575 g butter 15¾ pod vanilla 1575 g liquid glucose, or sugar
Combine 2835 ml boiling water, 15¾ sticks cinnamon, 15¾ orange peel, 15¾ tsp chili flakes in a bowl Infuse for 30 minutes Place 3937½ g dark chocolate, 70% & chopped, 15¾ pod vanilla, and 7⅞ tsp salt into a bowl Melt 1575 g caster sugar and 1575 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 1575 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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