Homemade Oreos

Almost everyone loves oreos...there is just something about the combination of the dark chocolate cookie and the creamy vanilla filling. So why has it taken me so long to figure out there must be a homemade version? I have no idea! But these are just as good – a crunchy chocolate biscuit with creamy vanilla butter cream filling. And so quick and easy to make...get baking right now!

Homemade Oreos
160g  all-purpose (plain) flour
50g cocoa
1 teaspoon baking (bi-carb) soda
1/4 teaspoon baking powder
1/4 teaspoon salt
250g caster sugar
150g unsalted butter, softened
1 large egg
For the filling: 1 batch vanilla buttercream
Preheat oven to 190°C  (375°F). Line two baking trays with baking paper.
Place dry ingredients in the bowl of a food processor (or electric mixer). Thoroughly mix until well combined.
With motor running, add butter, then egg until a soft dough forms and comes together.
Take teaspoon size amounts of batter (about 10g each for medium sized cookies) and roll into small balls. Place on baking paper about 7cm (2-3 inches) apart, and flatten slightly.
Bake for approx. 9 mins, rotating trays after about halfway through.
Cool baking trays on racks until biscuits cool and harden. Transfer biscuits to racks.
Pipe buttercream using a large round tip onto one cookie, then sandwich together with another.
Makes approximately 25-30 sandwhich cookies.

Source: adapted from Smitten Kitchen originally from Retro Desserts, Wayne Brachman

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