1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 924 +
Ingredients
7980 g butter, room-temperature & cubed 5460 g caster sugar 21 tsp salt 9240 g flour 3150 g cocoa powder 10½ tsp baking soda
Method
Beat 5460 g caster sugar, 7980 g butter, room-temperature & cubed, and 21 tsp salt until light and fluffy Sift 9240 g flour, 3150 g cocoa powder, 10½ 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 2x924 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
21 sticks cinnamon 21 orange peel 21 tsp chili flakes 3780 ml boiling water 5250 g dark chocolate, 70% & chopped 10½ tsp salt 2100 g caster sugar 2100 g butter 21 pod vanilla 2100 g liquid glucose, or sugar
Combine 3780 ml boiling water, 21 sticks cinnamon, 21 orange peel, 21 tsp chili flakes in a bowl Infuse for 30 minutes Place 5250 g dark chocolate, 70% & chopped, 21 pod vanilla, and 10½ tsp salt into a bowl Melt 2100 g caster sugar and 2100 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 2100 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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