We're coming to the end of the summer holidays and my thoughts are turning to organisation and planning. Not just the new school shoes and making sure trousers and blazers fit, but for myself, what I'd like to achieve in the next few months before the next big school holiday. (I won't mention it by name. Not yet.) But I still have a few days more to spoil my children.
Homemade Oreo Cookies Recipe
Equipment
Baking trays, baking parchment, cookie cutter, electric mix, rolling pin, disposable icing bag (or knife) and bowls.
For the biscuit
- 210g plain flour
- 75g cocoa powder
- 1/2 tsp bicarbonate of soda
- pinch salt
- 80g butter, melted and cooled slightly
- 100g dark brown sugar
- 1 egg
For the buttercream
- 80g butter
- 200g icing sugar
- 50g caster sugar
- 1 tsp vanilla powder
- 1 tsp milk
Method
- In one bowl mix the flour, cocoa, bicarbonate of soda and salt.
- In another bowl mix the melted butter, sugar and egg.
- Pour the liquid mix into the dry mix and form a dough.
- Place dough between two pieces of baking parchment and roll out (you might want to do this in halves or thirds).
- Cut out shapes – I used a 2 inch diameter circle but make whatever size and shape you want.
- Place shapes on sheets of baking parchment on trays and refrigerate for 30 minutes.
- Pre-heat oven to 170°C or 150°C fan.
- Bake the biscuits for 7-10 minutes (depending on size).
- To make the buttercream use an electric mixer if possible. Beat the butter until fluffy.
- Add both sugars and vanilla and beat more.
- Add the milk. I found this makes it a bit more pliable for sandwiching.
- Using a disposable icing bag (or a knife) pipe the cream in a circle on the edge of the biscuit.
- Use another biscuit to sandwich together.
- Continue for all biscuits.
- Serve. With a drink of milk, obviously.
