1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 638 +
Ingredients
5510 g butter, room-temperature & cubed 3770 g caster sugar 14½ tsp salt 6380 g flour 2175 g cocoa powder 7¼ tsp baking soda
Method
Beat 3770 g caster sugar, 5510 g butter, room-temperature & cubed, and 14½ tsp salt until light and fluffy Sift 6380 g flour, 2175 g cocoa powder, 7¼ 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 2x638 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
14½ sticks cinnamon 14½ orange peel 14½ tsp chili flakes 2610 ml boiling water 3625 g dark chocolate, 70% & chopped 7¼ tsp salt 1450 g caster sugar 1450 g butter 14½ pod vanilla 1450 g liquid glucose, or sugar
Combine 2610 ml boiling water, 14½ sticks cinnamon, 14½ orange peel, 14½ tsp chili flakes in a bowl Infuse for 30 minutes Place 3625 g dark chocolate, 70% & chopped, 14½ pod vanilla, and 7¼ tsp salt into a bowl Melt 1450 g caster sugar and 1450 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 1450 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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