Homemade ‘Oreos’
This is a version of the extremely well known and much loved
American cookie sandwich.
Ingredients
·
150g unsalted butter, softened
·
350g light brown sugar (or 325g caster sugar, plus 25g molasses)
·
165g plain four
·
85g cocoa powder
·
2tsp baking powder
·
2 pinches of salt
·
1 egg, beaten
·
1tsp vanilla extract
For the cream filling:
·
30g unsalted butter, softened
·
30g coconut oil, at room temperature
·
125g icing sugar
Recipe
·
Using an electric mixer, beat the butter and sugar vigorously
until light and creamy. Combine the sugar (or sugar and molasses), four, cocoa powder,
baking powder and salt. Add to the butter-sugar mixture, alternating with the
beaten egg and vanilla extract mixed together, and beating until smooth. Shape
into a ball, cover loosely in clingfilm and chill the dough in the fridge for
at least 1 hr.
·
Take the dough out of the fridge, remove the clingfilm and place
on a sheet of baking paper. Use the baking paper to help shape the dough into a
smooth sausage shape, 30cm long. Wrap in the baking paper and chill for at
least 1 hr.
·
Pre-heat the oven to 180°C/Gas 4. Remove the dough from the
fridge and take off the baking paper. Using a large knife, cut slices 1cm
thick. For a fluted edge, roll out the dough until 1cm thick and cut out the
cookies with a fluted cookie cutter. Arrange them on 2 baking trays lined with baking
paper, leaving a 2cm gap between each. Flatten them slightly with your hands to
give them a round and smooth shape, then bake for 15 mins. Allow to cool at
room temperature.
·
To make the cream filling, combine all the ingredients with a
whisk until smooth and creamy.
·
To assemble the cookies, turn over ½ the batch of biscuits, fat
side facing up. Place about 2½tsp of the cream filling in the middle of each
and top with the remaining cookies, pressing the 2 cookies together until the
cream reaches the edge.
Homemade Oreos
