1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 891 +
Ingredients
7695 g butter, room-temperature & cubed 5265 g caster sugar 20¼ tsp salt 8910 g flour 3037½ g cocoa powder 10⅛ tsp baking soda
Method
Beat 5265 g caster sugar, 7695 g butter, room-temperature & cubed, and 20¼ tsp salt until light and fluffy Sift 8910 g flour, 3037½ g cocoa powder, 10⅛ 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 2x891 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
20¼ sticks cinnamon 20¼ orange peel 20¼ tsp chili flakes 3645 ml boiling water 5062½ g dark chocolate, 70% & chopped 10⅛ tsp salt 2025 g caster sugar 2025 g butter 20¼ pod vanilla 2025 g liquid glucose, or sugar
Combine 3645 ml boiling water, 20¼ sticks cinnamon, 20¼ orange peel, 20¼ tsp chili flakes in a bowl Infuse for 30 minutes Place 5062½ g dark chocolate, 70% & chopped, 20¼ pod vanilla, and 10⅛ tsp salt into a bowl Melt 2025 g caster sugar and 2025 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 2025 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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