1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 825 +
Ingredients
7125 g butter, room-temperature & cubed 4875 g caster sugar 18¾ tsp salt 8250 g flour 2812½ g cocoa powder 9⅜ tsp baking soda
Method
Beat 4875 g caster sugar, 7125 g butter, room-temperature & cubed, and 18¾ tsp salt until light and fluffy Sift 8250 g flour, 2812½ g cocoa powder, 9⅜ 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 2x825 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
18¾ sticks cinnamon 18¾ orange peel 18¾ tsp chili flakes 3375 ml boiling water 4687½ g dark chocolate, 70% & chopped 9⅜ tsp salt 1875 g caster sugar 1875 g butter 18¾ pod vanilla 1875 g liquid glucose, or sugar
Combine 3375 ml boiling water, 18¾ sticks cinnamon, 18¾ orange peel, 18¾ tsp chili flakes in a bowl Infuse for 30 minutes Place 4687½ g dark chocolate, 70% & chopped, 18¾ pod vanilla, and 9⅜ tsp salt into a bowl Melt 1875 g caster sugar and 1875 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 1875 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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