1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 704 +
Ingredients
6080 g butter, room-temperature & cubed 4160 g caster sugar 16 tsp salt 7040 g flour 2400 g cocoa powder 8 tsp baking soda
Method
Beat 4160 g caster sugar, 6080 g butter, room-temperature & cubed, and 16 tsp salt until light and fluffy Sift 7040 g flour, 2400 g cocoa powder, 8 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 2x704 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
16 sticks cinnamon 16 orange peel 16 tsp chili flakes 2880 ml boiling water 4000 g dark chocolate, 70% & chopped 8 tsp salt 1600 g caster sugar 1600 g butter 16 pod vanilla 1600 g liquid glucose, or sugar
Combine 2880 ml boiling water, 16 sticks cinnamon, 16 orange peel, 16 tsp chili flakes in a bowl Infuse for 30 minutes Place 4000 g dark chocolate, 70% & chopped, 16 pod vanilla, and 8 tsp salt into a bowl Melt 1600 g caster sugar and 1600 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 1600 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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