1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 814 +
Ingredients
7030 g butter, room-temperature & cubed 4810 g caster sugar 18½ tsp salt 8140 g flour 2775 g cocoa powder 9¼ tsp baking soda
Method
Beat 4810 g caster sugar, 7030 g butter, room-temperature & cubed, and 18½ tsp salt until light and fluffy Sift 8140 g flour, 2775 g cocoa powder, 9¼ 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 2x814 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
18½ sticks cinnamon 18½ orange peel 18½ tsp chili flakes 3330 ml boiling water 4625 g dark chocolate, 70% & chopped 9¼ tsp salt 1850 g caster sugar 1850 g butter 18½ pod vanilla 1850 g liquid glucose, or sugar
Combine 3330 ml boiling water, 18½ sticks cinnamon, 18½ orange peel, 18½ tsp chili flakes in a bowl Infuse for 30 minutes Place 4625 g dark chocolate, 70% & chopped, 18½ pod vanilla, and 9¼ tsp salt into a bowl Melt 1850 g caster sugar and 1850 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 1850 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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