1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 682 +
Ingredients
5890 g butter, room-temperature & cubed 4030 g caster sugar 15½ tsp salt 6820 g flour 2325 g cocoa powder 7¾ tsp baking soda
Method
Beat 4030 g caster sugar, 5890 g butter, room-temperature & cubed, and 15½ tsp salt until light and fluffy Sift 6820 g flour, 2325 g cocoa powder, 7¾ 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 2x682 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
15½ sticks cinnamon 15½ orange peel 15½ tsp chili flakes 2790 ml boiling water 3875 g dark chocolate, 70% & chopped 7¾ tsp salt 1550 g caster sugar 1550 g butter 15½ pod vanilla 1550 g liquid glucose, or sugar
Combine 2790 ml boiling water, 15½ sticks cinnamon, 15½ orange peel, 15½ tsp chili flakes in a bowl Infuse for 30 minutes Place 3875 g dark chocolate, 70% & chopped, 15½ pod vanilla, and 7¾ tsp salt into a bowl Melt 1550 g caster sugar and 1550 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 1550 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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