1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 869 +
Ingredients
7505 g butter, room-temperature & cubed 5135 g caster sugar 19¾ tsp salt 8690 g flour 2962½ g cocoa powder 9⅞ tsp baking soda
Method
Beat 5135 g caster sugar, 7505 g butter, room-temperature & cubed, and 19¾ tsp salt until light and fluffy Sift 8690 g flour, 2962½ g cocoa powder, 9⅞ 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 2x869 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
19¾ sticks cinnamon 19¾ orange peel 19¾ tsp chili flakes 3555 ml boiling water 4937½ g dark chocolate, 70% & chopped 9⅞ tsp salt 1975 g caster sugar 1975 g butter 19¾ pod vanilla 1975 g liquid glucose, or sugar
Combine 3555 ml boiling water, 19¾ sticks cinnamon, 19¾ orange peel, 19¾ tsp chili flakes in a bowl Infuse for 30 minutes Place 4937½ g dark chocolate, 70% & chopped, 19¾ pod vanilla, and 9⅞ tsp salt into a bowl Melt 1975 g caster sugar and 1975 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 1975 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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