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Thursday, 3 October 2013

Twist, Lick, Dunk

Oreos, the quintessential snack of the under 18's. Arguably one of the best indulgences of the adult population. Oreos take me back to my tween years, back to sleepovers at my best friends house when I lived overseas. I remember once she sneakily brought over a pack, just in time to open them while we watched Lindsay Lohan and her "twin" do the same in Parent Trap. Hahaha good times.

I found this recipe off one of my fav food blogs, Brown Eyed Baker. I'm pretty sure her version features an Oreo that is crumbly and flaky just like the original due to the constant freezing/re-freezing of the dough. I chose to omit this because I wanted something a bit more doughy and softer, so I cut down the freezing steps. The result was SO good, I literally could not stop eating these. By all means try the original if you like the crunch of the original Oreo, pretty sure they taste the same =).

Homemade Oreos
Adapted from the Brown Eyed Baker


For the Dough
2 cups flour
½ cup cocoa powder
½ tsp baking powder
½ tsp salt
250g unsalted butter, softened
¾ cup granulated sugar
1 large egg yolk
1 teaspoon pure vanilla extract

For the Filling
75g unsalted butter, at room temperature
55g margarine
2 cups sifted icing sugar
2 tsp vanilla extract

1. Whisk together the flour, cocoa powder, baking powder and salt.

2. Beat butter and sugar with an electric mixer until pale and fluffy, then beat in yolk and vanilla. At low speed, mix in flour mixture in 3 batches just until a dough forms. Divide dough in half and form each piece into a 6-inch square, then chill, wrapped in plastic wrap, until firm, 2 to 3 hours.

3. Preheat oven to 180C (350F). Line two baking sheets with baking paper or silicone baking mat.

4. Roll out 1 piece of dough between sheets of parchment paper into a 14x10-inch rectangle (1/8-inch thick). Cut out as many rounds as possible with a 2-inch fluted or round cutter, reserving and chilling scraps, then quickly transfer cookies to a buttered baking sheet, arranging them ½ inch apart. (If dough becomes too soft, return to freezer until firm.) Repeat with remaining dough.

5. Bake cookies until baked through and slightly puffed, 10 to 12 minutes. Cool on sheet on rack for 5 minutes, then transfer to rack to cool completely (cookies will crisp as they cool).

6. To make the filling, beat the butter and margarine together at medium speed until combined and smooth. Reduce the speed to low and gradually beat in the sugar and vanilla. Increase the speed to high and beat for 2 to 3 minutes until the filling is light and fluffy.

7. To assemble the cookies, place/spread a heaping teaspoon of filling onto the flat side of one cookie, then top with another to make a sandwich. Store in an airtight container at room temperature.

Enjoy =D xx

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