1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 913 +
Ingredients
7885 g butter, room-temperature & cubed 5395 g caster sugar 20¾ tsp salt 9130 g flour 3112½ g cocoa powder 10⅜ tsp baking soda
Method
Beat 5395 g caster sugar, 7885 g butter, room-temperature & cubed, and 20¾ tsp salt until light and fluffy Sift 9130 g flour, 3112½ g cocoa powder, 10⅜ 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 2x913 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
20¾ sticks cinnamon 20¾ orange peel 20¾ tsp chili flakes 3735 ml boiling water 5187½ g dark chocolate, 70% & chopped 10⅜ tsp salt 2075 g caster sugar 2075 g butter 20¾ pod vanilla 2075 g liquid glucose, or sugar
Combine 3735 ml boiling water, 20¾ sticks cinnamon, 20¾ orange peel, 20¾ tsp chili flakes in a bowl Infuse for 30 minutes Place 5187½ g dark chocolate, 70% & chopped, 20¾ pod vanilla, and 10⅜ tsp salt into a bowl Melt 2075 g caster sugar and 2075 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 2075 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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