1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 759 +
Ingredients
6555 g butter, room-temperature & cubed 4485 g caster sugar 17¼ tsp salt 7590 g flour 2587½ g cocoa powder 8⅝ tsp baking soda
Method
Beat 4485 g caster sugar, 6555 g butter, room-temperature & cubed, and 17¼ tsp salt until light and fluffy Sift 7590 g flour, 2587½ g cocoa powder, 8⅝ 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 2x759 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
17¼ sticks cinnamon 17¼ orange peel 17¼ tsp chili flakes 3105 ml boiling water 4312½ g dark chocolate, 70% & chopped 8⅝ tsp salt 1725 g caster sugar 1725 g butter 17¼ pod vanilla 1725 g liquid glucose, or sugar
Combine 3105 ml boiling water, 17¼ sticks cinnamon, 17¼ orange peel, 17¼ tsp chili flakes in a bowl Infuse for 30 minutes Place 4312½ g dark chocolate, 70% & chopped, 17¼ pod vanilla, and 8⅝ tsp salt into a bowl Melt 1725 g caster sugar and 1725 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 1725 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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