1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 1034 +
Ingredients
8930 g butter, room-temperature & cubed 6110 g caster sugar 23½ tsp salt 10340 g flour 3525 g cocoa powder 11¾ tsp baking soda
Method
Beat 6110 g caster sugar, 8930 g butter, room-temperature & cubed, and 23½ tsp salt until light and fluffy Sift 10340 g flour, 3525 g cocoa powder, 11¾ 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 2x1034 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
23½ sticks cinnamon 23½ orange peel 23½ tsp chili flakes 4230 ml boiling water 5875 g dark chocolate, 70% & chopped 11¾ tsp salt 2350 g caster sugar 2350 g butter 23½ pod vanilla 2350 g liquid glucose, or sugar
Combine 4230 ml boiling water, 23½ sticks cinnamon, 23½ orange peel, 23½ tsp chili flakes in a bowl Infuse for 30 minutes Place 5875 g dark chocolate, 70% & chopped, 23½ pod vanilla, and 11¾ tsp salt into a bowl Melt 2350 g caster sugar and 2350 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 2350 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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