Recipe: Homemade Oreo Cookies
Ok people, here’s one for the weekend! Home made Oreos! A friend recently lent me their Ottolenghi ’Sweet’ book and there are sooooo many delicious options to choose from but this was first on the list according to the small people in the house! They wanted the creamy filling so we made our own thick buttercream instead of the Ottolenghi version of chocolate ganache (yum!) and here’s how we did it.
Ingredients
For the cookies:
190g unsalted butter, at room temperature, cubed
130g caster sugar
1/2 tsp salt
220g plain flour
75g dark cocoa powder
1/4 tsp bicarbonate of soda
For the Filling:
100g softened butter
200g icing sugar
1 teaspoon vanilla extract
Serving SIze
Makes 20-24 cookies.
Preparation and cooking time
1 hour plus 1 hour for the dough to firm up.
Instructions
Beat together the butter, sugar and salt in the bowl with an electric mixer. Beat on a medium-high speed for about 3 minutes, until light and fluffy.
Sift the flour, cocoa powder and bicarbonate of soda into a bowl, reduce the speed of the mixer to low, then add the dry ingredients in two batches until a dough forms.
Tip on a clean work surface and knead gently until smooth and uniform.
Wrap the dough loosely in cling film, press to form a disc, and keep in the fridge for at least 1 hour to firm up.
Preheat the oven to 180°C/160°C Fan. Line two baking trays with baking parchment and set aside.
Remove the dough from the fridge about 5 minutes before rolling, so that it has some malleability. On a lightly floured work surface, roll out the dough so that it is about 3-5mm thick. Using a 6cm round cutter, cut out circles and place them on the baking trays.
Bake from 13-15 minutes, rotating the trays halfway through, until firm. Remove from the oven and set aside until completely cool.
While the cookies are baking, make the filling. Beat the butter with an electric hand mixer until creamy and fully then add the icing sugar and vanilla extract and slowly beat to combine. Then switch to a high speed for 1 minute and beat until creamy and thick.
Spread the filling between two cookies and repeat for all the cookies. Enjoy!
Top tips
Store them in an airtight container and you can keep them up to a week.
