Homemade Oreos

5 Aug

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Firstly I’d just like to try and convey to you how excited I was making these. It was like a child in a candy shop, a dog with a bone, my mom in a home decor store… Just sheer anticipation and titillation. I’ve seen recipes for oreos before and always, with great intentions, put it on my to-do list but never seemed to get around to it.

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Yesterday, I was bored stiff and looking through Pinterest I spotted a recipe for cookies and cream popcorn which had me day dreaming about oreos. With none in sight and no chance of getting to the shops, I whipped my apron out and the glorious torpedo of flour and chocolate and frosting began. Now this is an easy recipe but it is a time consuming and slightly grueling one. But and this is a big but, it is all worth it, every second you spent mixing and rolling and cutting and frosting.

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All of it, when you hold that first little oreo in your hand, dunk it into a cold glass of milk, take a bite and the biscuit breaks away and molds with the creamy filling and you sit there in utter awe of your creation. That, my friend, makes any arduous kitchen task worth it. So I want any and every oreo lover to give this a shot and experience baking perfection with me 🙂

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Homemade Oreos (Makes about 50)

For the Oreo Biscuit:

225g butter, softened

1 cup granulated sugar

1 egg

1tsp vanilla extract

2 cups plain flour

3/4 cup dark cocoa powder

1 12/tsp baking powder

a pinch of salt

For the Filling:

200g butter, softened

4-5 cups icing sugar, more or less if needed

2tsp vanilla extract, or to taste

  • For the biscuits, beat the butter and sugar together for 3-4mins until pale and fluffy. Beat in the egg and vanilla.
  • In a separate bowl, whisk together the flour, cocoa powder, baking powder and salt.
  • Mix the dry mixture into the wet a little bit at a time, beating on low constantly until all the dry ingredients are incorporated.
  • Divide the dough in half and wrap each half in cling film. Chill in the fridge for at least 1hr.
  • Preheat the oven to 180°c/375°f and grease and line two large baking sheets with baking parchment.
  • Working with one half of the dough at a time, lightly dust the counter with flour and roll your dough out to about 1/4 inch thick. You may have to divide the dough further to make it into manageable pieces if you are finding it difficult to roll.
  • Cut into circles using roughly a 2inch cookie cutter or you can cut it into all sorts of shapes and sizes if you want.
  • Place on the prepared baking sheets, you can place them quite close together as they don’t really expand, and bake in the oven for 12mins.
  • Let the cookies cool completely on the baking sheet.
  • Meanwhile prepare the filling. In a large bowl, beat the butter until smooth and creamy then slowly start adding in the icing sugar until you reach your desired consistency. Add in the vanilla extract and beat to incorporate.
  • Pipe or spread the frosting onto half the cookies and top with the other half, squeezing them gently together so they stick.
  • Pour yourself a big glass of milk and dunk away! 🙂

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