1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 715 +
Ingredients
6175 g butter, room-temperature & cubed 4225 g caster sugar 16¼ tsp salt 7150 g flour 2437½ g cocoa powder 8⅛ tsp baking soda
Method
Beat 4225 g caster sugar, 6175 g butter, room-temperature & cubed, and 16¼ tsp salt until light and fluffy Sift 7150 g flour, 2437½ g cocoa powder, 8⅛ 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 2x715 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
16¼ sticks cinnamon 16¼ orange peel 16¼ tsp chili flakes 2925 ml boiling water 4062½ g dark chocolate, 70% & chopped 8⅛ tsp salt 1625 g caster sugar 1625 g butter 16¼ pod vanilla 1625 g liquid glucose, or sugar
Combine 2925 ml boiling water, 16¼ sticks cinnamon, 16¼ orange peel, 16¼ tsp chili flakes in a bowl Infuse for 30 minutes Place 4062½ g dark chocolate, 70% & chopped, 16¼ pod vanilla, and 8⅛ tsp salt into a bowl Melt 1625 g caster sugar and 1625 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 1625 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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