1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 781 +
Ingredients
6745 g butter, room-temperature & cubed 4615 g caster sugar 17¾ tsp salt 7810 g flour 2662½ g cocoa powder 8⅞ tsp baking soda
Method
Beat 4615 g caster sugar, 6745 g butter, room-temperature & cubed, and 17¾ tsp salt until light and fluffy Sift 7810 g flour, 2662½ g cocoa powder, 8⅞ 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 2x781 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
17¾ sticks cinnamon 17¾ orange peel 17¾ tsp chili flakes 3195 ml boiling water 4437½ g dark chocolate, 70% & chopped 8⅞ tsp salt 1775 g caster sugar 1775 g butter 17¾ pod vanilla 1775 g liquid glucose, or sugar
Combine 3195 ml boiling water, 17¾ sticks cinnamon, 17¾ orange peel, 17¾ tsp chili flakes in a bowl Infuse for 30 minutes Place 4437½ g dark chocolate, 70% & chopped, 17¾ pod vanilla, and 8⅞ tsp salt into a bowl Melt 1775 g caster sugar and 1775 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 1775 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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