1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 737 +
Ingredients
6365 g butter, room-temperature & cubed 4355 g caster sugar 16¾ tsp salt 7370 g flour 2512½ g cocoa powder 8⅜ tsp baking soda
Method
Beat 4355 g caster sugar, 6365 g butter, room-temperature & cubed, and 16¾ tsp salt until light and fluffy Sift 7370 g flour, 2512½ g cocoa powder, 8⅜ 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 2x737 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
16¾ sticks cinnamon 16¾ orange peel 16¾ tsp chili flakes 3015 ml boiling water 4187½ g dark chocolate, 70% & chopped 8⅜ tsp salt 1675 g caster sugar 1675 g butter 16¾ pod vanilla 1675 g liquid glucose, or sugar
Combine 3015 ml boiling water, 16¾ sticks cinnamon, 16¾ orange peel, 16¾ tsp chili flakes in a bowl Infuse for 30 minutes Place 4187½ g dark chocolate, 70% & chopped, 16¾ pod vanilla, and 8⅜ tsp salt into a bowl Melt 1675 g caster sugar and 1675 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 1675 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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