1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 1166 +
Ingredients
10070 g butter, room-temperature & cubed 6890 g caster sugar 26½ tsp salt 11660 g flour 3975 g cocoa powder 13¼ tsp baking soda
Method
Beat 6890 g caster sugar, 10070 g butter, room-temperature & cubed, and 26½ tsp salt until light and fluffy Sift 11660 g flour, 3975 g cocoa powder, 13¼ 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 2x1166 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
26½ sticks cinnamon 26½ orange peel 26½ tsp chili flakes 4770 ml boiling water 6625 g dark chocolate, 70% & chopped 13¼ tsp salt 2650 g caster sugar 2650 g butter 26½ pod vanilla 2650 g liquid glucose, or sugar
Combine 4770 ml boiling water, 26½ sticks cinnamon, 26½ orange peel, 26½ tsp chili flakes in a bowl Infuse for 30 minutes Place 6625 g dark chocolate, 70% & chopped, 26½ pod vanilla, and 13¼ tsp salt into a bowl Melt 2650 g caster sugar and 2650 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 2650 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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