1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 550 +
Ingredients
4750 g butter, room-temperature & cubed 3250 g caster sugar 12½ tsp salt 5500 g flour 1875 g cocoa powder 6¼ tsp baking soda
Method
Beat 3250 g caster sugar, 4750 g butter, room-temperature & cubed, and 12½ tsp salt until light and fluffy Sift 5500 g flour, 1875 g cocoa powder, 6¼ 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 2x550 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
12½ sticks cinnamon 12½ orange peel 12½ tsp chili flakes 2250 ml boiling water 3125 g dark chocolate, 70% & chopped 6¼ tsp salt 1250 g caster sugar 1250 g butter 12½ pod vanilla 1250 g liquid glucose, or sugar
Combine 2250 ml boiling water, 12½ sticks cinnamon, 12½ orange peel, 12½ tsp chili flakes in a bowl Infuse for 30 minutes Place 3125 g dark chocolate, 70% & chopped, 12½ pod vanilla, and 6¼ tsp salt into a bowl Melt 1250 g caster sugar and 1250 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 1250 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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