1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 1078 +
Ingredients
9310 g butter, room-temperature & cubed 6370 g caster sugar 24½ tsp salt 10780 g flour 3675 g cocoa powder 12¼ tsp baking soda
Method
Beat 6370 g caster sugar, 9310 g butter, room-temperature & cubed, and 24½ tsp salt until light and fluffy Sift 10780 g flour, 3675 g cocoa powder, 12¼ 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 2x1078 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
24½ sticks cinnamon 24½ orange peel 24½ tsp chili flakes 4410 ml boiling water 6125 g dark chocolate, 70% & chopped 12¼ tsp salt 2450 g caster sugar 2450 g butter 24½ pod vanilla 2450 g liquid glucose, or sugar
Combine 4410 ml boiling water, 24½ sticks cinnamon, 24½ orange peel, 24½ tsp chili flakes in a bowl Infuse for 30 minutes Place 6125 g dark chocolate, 70% & chopped, 24½ pod vanilla, and 12¼ tsp salt into a bowl Melt 2450 g caster sugar and 2450 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 2450 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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