1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 902 +
Ingredients
7790 g butter, room-temperature & cubed 5330 g caster sugar 20½ tsp salt 9020 g flour 3075 g cocoa powder 10¼ tsp baking soda
Method
Beat 5330 g caster sugar, 7790 g butter, room-temperature & cubed, and 20½ tsp salt until light and fluffy Sift 9020 g flour, 3075 g cocoa powder, 10¼ 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 2x902 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
20½ sticks cinnamon 20½ orange peel 20½ tsp chili flakes 3690 ml boiling water 5125 g dark chocolate, 70% & chopped 10¼ tsp salt 2050 g caster sugar 2050 g butter 20½ pod vanilla 2050 g liquid glucose, or sugar
Combine 3690 ml boiling water, 20½ sticks cinnamon, 20½ orange peel, 20½ tsp chili flakes in a bowl Infuse for 30 minutes Place 5125 g dark chocolate, 70% & chopped, 20½ pod vanilla, and 10¼ tsp salt into a bowl Melt 2050 g caster sugar and 2050 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 2050 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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