How to make your own Oreos at home
Making sandwich-style biscuits requires a little more work than making a single layer cookie, but the super chocolatey flavour of these Oreo-style cookies is worth the effort!
Tips before you start:
- Make sure you have greaseproof paper. You’ll be using a double layer of it to roll out the dough and the filling – otherwise it’ll stick to your rolling pin. You can use flour instead, but it’ll ruin the beautiful dark cocoa exterior of your Oreos.
- It’s best to allow the cookies to cool completely before adding the cream filling.
- You can switch up the flavour of your cream filling using different flavoured extracts – a drop or two of peppermint extract works well for minty Oreos. Peanut butter is another good addition.
- The below makes a big batch of up to 20 – depending on how thin you roll the dough. Halve it if you like, or freeze half the uncooked dough for a later Oreo occasion.
Method
Preheat the oven to 180°C and line a large baking tray with baking paper.
To make the cookie dough, cream 260g unsalted butter and 400g icing sugar together until the mixture is light and fluffy using an electric mixer with the paddle attachment. Add 120g cocoa, a pinch of salt and 150 g flour and mix. The dough should be quite dry, so add up to another 60g flour if necessary. Divide the dough in half, wrap in clingwrap and chill for 15 minutes.
To make the cream filling, combine 400g icing sugar, 55g melted butter, 1 T vanilla paste and 1 T water at a time using an electric mixer with the paddle attachment until a thick paste is formed. Divide the mixture in half, roll out into two sheets about 3 mm thick, then chill until required.
Roll out the cookie dough to a thickness of 3 mm between two sheets of greaseproof paper. Using the cookie cutter of your choice, cut out cookies and place on the prepared baking tray. Bake for 10 minutes. Cool on a wire rack.
While the cookies are cooling, cut out the filling to match the size of the cookies using the cookie cutter. Sandwich together, then dip into the chocolate. Chill for a few minutes before serving.
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