1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 748 +
Ingredients
6460 g butter, room-temperature & cubed 4420 g caster sugar 17 tsp salt 7480 g flour 2550 g cocoa powder 8½ tsp baking soda
Method
Beat 4420 g caster sugar, 6460 g butter, room-temperature & cubed, and 17 tsp salt until light and fluffy Sift 7480 g flour, 2550 g cocoa powder, 8½ 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 2x748 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
17 sticks cinnamon 17 orange peel 17 tsp chili flakes 3060 ml boiling water 4250 g dark chocolate, 70% & chopped 8½ tsp salt 1700 g caster sugar 1700 g butter 17 pod vanilla 1700 g liquid glucose, or sugar
Combine 3060 ml boiling water, 17 sticks cinnamon, 17 orange peel, 17 tsp chili flakes in a bowl Infuse for 30 minutes Place 4250 g dark chocolate, 70% & chopped, 17 pod vanilla, and 8½ tsp salt into a bowl Melt 1700 g caster sugar and 1700 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 1700 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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