1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 594 +
Ingredients
5130 g butter, room-temperature & cubed 3510 g caster sugar 13½ tsp salt 5940 g flour 2025 g cocoa powder 6¾ tsp baking soda
Method
Beat 3510 g caster sugar, 5130 g butter, room-temperature & cubed, and 13½ tsp salt until light and fluffy Sift 5940 g flour, 2025 g cocoa powder, 6¾ 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 2x594 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
13½ sticks cinnamon 13½ orange peel 13½ tsp chili flakes 2430 ml boiling water 3375 g dark chocolate, 70% & chopped 6¾ tsp salt 1350 g caster sugar 1350 g butter 13½ pod vanilla 1350 g liquid glucose, or sugar
Combine 2430 ml boiling water, 13½ sticks cinnamon, 13½ orange peel, 13½ tsp chili flakes in a bowl Infuse for 30 minutes Place 3375 g dark chocolate, 70% & chopped, 13½ pod vanilla, and 6¾ tsp salt into a bowl Melt 1350 g caster sugar and 1350 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 1350 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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