1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 770 +
Ingredients
6650 g butter, room-temperature & cubed 4550 g caster sugar 17½ tsp salt 7700 g flour 2625 g cocoa powder 8¾ tsp baking soda
Method
Beat 4550 g caster sugar, 6650 g butter, room-temperature & cubed, and 17½ tsp salt until light and fluffy Sift 7700 g flour, 2625 g cocoa powder, 8¾ 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 2x770 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
17½ sticks cinnamon 17½ orange peel 17½ tsp chili flakes 3150 ml boiling water 4375 g dark chocolate, 70% & chopped 8¾ tsp salt 1750 g caster sugar 1750 g butter 17½ pod vanilla 1750 g liquid glucose, or sugar
Combine 3150 ml boiling water, 17½ sticks cinnamon, 17½ orange peel, 17½ tsp chili flakes in a bowl Infuse for 30 minutes Place 4375 g dark chocolate, 70% & chopped, 17½ pod vanilla, and 8¾ tsp salt into a bowl Melt 1750 g caster sugar and 1750 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 1750 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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