1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 979 +
Ingredients
8455 g butter, room-temperature & cubed 5785 g caster sugar 22¼ tsp salt 9790 g flour 3337½ g cocoa powder 11⅛ tsp baking soda
Method
Beat 5785 g caster sugar, 8455 g butter, room-temperature & cubed, and 22¼ tsp salt until light and fluffy Sift 9790 g flour, 3337½ g cocoa powder, 11⅛ 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 2x979 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
22¼ sticks cinnamon 22¼ orange peel 22¼ tsp chili flakes 4005 ml boiling water 5562½ g dark chocolate, 70% & chopped 11⅛ tsp salt 2225 g caster sugar 2225 g butter 22¼ pod vanilla 2225 g liquid glucose, or sugar
Combine 4005 ml boiling water, 22¼ sticks cinnamon, 22¼ orange peel, 22¼ tsp chili flakes in a bowl Infuse for 30 minutes Place 5562½ g dark chocolate, 70% & chopped, 22¼ pod vanilla, and 11⅛ tsp salt into a bowl Melt 2225 g caster sugar and 2225 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 2225 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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