1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 858 +
Ingredients
7410 g butter, room-temperature & cubed 5070 g caster sugar 19½ tsp salt 8580 g flour 2925 g cocoa powder 9¾ tsp baking soda
Method
Beat 5070 g caster sugar, 7410 g butter, room-temperature & cubed, and 19½ tsp salt until light and fluffy Sift 8580 g flour, 2925 g cocoa powder, 9¾ 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 2x858 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
19½ sticks cinnamon 19½ orange peel 19½ tsp chili flakes 3510 ml boiling water 4875 g dark chocolate, 70% & chopped 9¾ tsp salt 1950 g caster sugar 1950 g butter 19½ pod vanilla 1950 g liquid glucose, or sugar
Combine 3510 ml boiling water, 19½ sticks cinnamon, 19½ orange peel, 19½ tsp chili flakes in a bowl Infuse for 30 minutes Place 4875 g dark chocolate, 70% & chopped, 19½ pod vanilla, and 9¾ tsp salt into a bowl Melt 1950 g caster sugar and 1950 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 1950 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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