1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 990 +
Ingredients
8550 g butter, room-temperature & cubed 5850 g caster sugar 22½ tsp salt 9900 g flour 3375 g cocoa powder 11¼ tsp baking soda
Method
Beat 5850 g caster sugar, 8550 g butter, room-temperature & cubed, and 22½ tsp salt until light and fluffy Sift 9900 g flour, 3375 g cocoa powder, 11¼ 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 2x990 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
22½ sticks cinnamon 22½ orange peel 22½ tsp chili flakes 4050 ml boiling water 5625 g dark chocolate, 70% & chopped 11¼ tsp salt 2250 g caster sugar 2250 g butter 22½ pod vanilla 2250 g liquid glucose, or sugar
Combine 4050 ml boiling water, 22½ sticks cinnamon, 22½ orange peel, 22½ tsp chili flakes in a bowl Infuse for 30 minutes Place 5625 g dark chocolate, 70% & chopped, 22½ pod vanilla, and 11¼ tsp salt into a bowl Melt 2250 g caster sugar and 2250 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 2250 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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