1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 946 +
Ingredients
8170 g butter, room-temperature & cubed 5590 g caster sugar 21½ tsp salt 9460 g flour 3225 g cocoa powder 10¾ tsp baking soda
Method
Beat 5590 g caster sugar, 8170 g butter, room-temperature & cubed, and 21½ tsp salt until light and fluffy Sift 9460 g flour, 3225 g cocoa powder, 10¾ 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 2x946 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
21½ sticks cinnamon 21½ orange peel 21½ tsp chili flakes 3870 ml boiling water 5375 g dark chocolate, 70% & chopped 10¾ tsp salt 2150 g caster sugar 2150 g butter 21½ pod vanilla 2150 g liquid glucose, or sugar
Combine 3870 ml boiling water, 21½ sticks cinnamon, 21½ orange peel, 21½ tsp chili flakes in a bowl Infuse for 30 minutes Place 5375 g dark chocolate, 70% & chopped, 21½ pod vanilla, and 10¾ tsp salt into a bowl Melt 2150 g caster sugar and 2150 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 2150 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
Name: