1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 726 +
Ingredients
6270 g butter, room-temperature & cubed 4290 g caster sugar 16½ tsp salt 7260 g flour 2475 g cocoa powder 8¼ tsp baking soda
Method
Beat 4290 g caster sugar, 6270 g butter, room-temperature & cubed, and 16½ tsp salt until light and fluffy Sift 7260 g flour, 2475 g cocoa powder, 8¼ 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 2x726 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
16½ sticks cinnamon 16½ orange peel 16½ tsp chili flakes 2970 ml boiling water 4125 g dark chocolate, 70% & chopped 8¼ tsp salt 1650 g caster sugar 1650 g butter 16½ pod vanilla 1650 g liquid glucose, or sugar
Combine 2970 ml boiling water, 16½ sticks cinnamon, 16½ orange peel, 16½ tsp chili flakes in a bowl Infuse for 30 minutes Place 4125 g dark chocolate, 70% & chopped, 16½ pod vanilla, and 8¼ tsp salt into a bowl Melt 1650 g caster sugar and 1650 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 1650 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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