Homemade Oreos
From cutegirl23 14 years agoIngredients
- cookies shopping list
- 70g (5 tablespoons) unsalted butter shopping list
- 1 1/4 cups plain flour shopping list
- 3/4 cup cocoa powder shopping list
- 1/2 tsp. baking powder shopping list
- 1/4 tsp. baking soda shopping list
- 1/4 tsp. salt shopping list
- 1/3 cup caster sugar shopping list
- 1/3 cup dark brown sugar shopping list
- 1 egg shopping list
- 1/2 tsp. vanilla shopping list
- icing shopping list
- 113g (1/2 cup) unsalted butter, at room temperature shopping list
- 1 1/2 cups icing sugar shopping list
- 1/4 cup caster sugar shopping list
- pinch salt shopping list
- 1 tsp. vanilla shopping list
How to make it
- 1. In a small saucepan, heat the butter gently until just melted. Remove from heat and set aside to cool slightly.
- 2.In a medium bowl, whisk together the flour, cocoa, baking powder, baking soda and salt. Set aside.
- 3. Add the sugars to the (now slightly cooled) butter and whisk until no lumps remain. Add the egg and vanilla and keep whisking until smooth and creamy.
- 4. Pour the wet ingredients into the dry and mix with a wooden spoon or dough whisk. This is a dry dough, so you will probably need to get in with your hands, as well. Once the dough has come together into a cohesive ball, divide into two separate pieces. Wrap each in clingfilm and place in the refrigerator to chill for 30 minutes.
- 5. Preheat your oven to 170°C/ 350°F. Line two baking sheets with parchment paper and remove the dough from the fridge. Roll out, between two pieces of parchment, to a thickness of 1/8″. Using a 1 7/8″, cut out circles and place on the waiting baking sheets. (Obviously, you can use whatever size cutter you want, but I like these to be quite small.)
- 6. Bake cookies for 8 minutes, and remove to a wire rack to cool completely before icing.
- 7. To make the icing, beat the butter with an electric mixer until light and fluffy. Slowly add the sugars, salt and vanilla, and continue beating until just combined.
- 8. Using a 1/2″ tip on a piping bag, pipe large dollops (about one teaspoon) into the centre of half the cookies. With a “matching cookie” (I pair them up according to size first) gently press down on the icing until it just reaches the sides. These cookies will keep in an airtight container for one week, and actually improve for for a day or so.
The Rating
Reviewed by 4 people-
mmmmm well worth the labor of love for these!! always a favorite - ^5!!
madmommy in Wayne loved it -
Good old OREOS! Delightful recipe, and certainly a HIGH FIVE! :+D
chefelaine in Muskoka loved it -
I'm sure these are much better than the store bought kind :)
jett2whit in Union City loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 5
-
All Comments
-
Your Comments