Home-made Oreos with Caramel Filling

Who can say no to oreos? I certainly can't, and that prompted me to bake the home-made oreos that I posted the recipe for a while back. Turns out that just like the store-bought versions, oreos are just as amazing with different flavour combinations. So one day when I happened to have some caramel buttercream left over, I put two and two together, quite literally! It's hard to say if one flavour combo is better than another, but I can assure you that neither will dissapoint! But there is something fabulous about the addition of salty caramel that definitely makes these a must try.

Homemade Oreos with Caramel Filling


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

Caramel Buttercream Filling

115g unsalted butter, softened
450g icing (confectioners) sugar
55mls Caramel Syrup* (or as needed for desired consistency/flavour)
1 tsp. vanilla extract

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.
Meanwhile, make the  caramel buttercream In a large bowl, beat butter until pale. Gradually add icing sugar, alternating with the caramel sauce, beating thoroughly after each addition. Add the vanilla, beating until combined, and the icing is smooth and creamy. (More or less caramel can be added to bring frosting to desired consistency).
Pipe filling using a large round tip onto one cookie, then sandwich together with another.
Makes approximately 25-30 sandwich cookies.

*To make the caramel syrup/sauce (I'm sure you could always use store bought, but I haven't tried that):
Caramel Sauce

300mls thickened cream

250g brown sugar

60g butter, chopped

1 tsp vanilla
Combine the sugar, cream, vanilla and butter in a medium saucepan. Cook over medium-high heat, stirring frequently, until it comes to the boil. Reduce heat to medium-low and simmer for a further 2-3 minutes. Remove from heat and let cool. At room temperature it has a runny consistency whereas it thickens up in the fridge. For this recipe I used it at room temperature.

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

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