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.