1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 1210 +
Ingredients
10450 g butter, room-temperature & cubed 7150 g caster sugar 27½ tsp salt 12100 g flour 4125 g cocoa powder 13¾ tsp baking soda
Method
Beat 7150 g caster sugar, 10450 g butter, room-temperature & cubed, and 27½ tsp salt until light and fluffy Sift 12100 g flour, 4125 g cocoa powder, 13¾ 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 2x1210 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
27½ sticks cinnamon 27½ orange peel 27½ tsp chili flakes 4950 ml boiling water 6875 g dark chocolate, 70% & chopped 13¾ tsp salt 2750 g caster sugar 2750 g butter 27½ pod vanilla 2750 g liquid glucose, or sugar
Combine 4950 ml boiling water, 27½ sticks cinnamon, 27½ orange peel, 27½ tsp chili flakes in a bowl Infuse for 30 minutes Place 6875 g dark chocolate, 70% & chopped, 27½ pod vanilla, and 13¾ tsp salt into a bowl Melt 2750 g caster sugar and 2750 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 2750 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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