Home-Made Oreos®

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Preparation info

  • Difficulty

    Medium

  • Makes about

    16

    home-made oreos®

Appears in

New York Cult Recipes

New York Cult Recipes

By Marc Grossman

Published 2013

  • About

Here is my recipe for Oreos®, recreating the traditional sandwich cookie at home.



Ingredients

Wet Ingredients

  • 150 g ( oz) unsalted butter, softened
  • 350 g (12 oz) light brown sugar (or 325 g/11½ oz caster (superfine) sugar + 25 g/1 oz molasses)
  • 1 egg, beaten
  • 1 teaspoon natural vanilla extract

Dry Ingredients

  • 165 g ( oz) plain (all-purpose) flour
  • 85 g (3 oz) cocoa powder
  • 2 teaspoons baking powder
  • 2 pinches salt

Cream Filling

  • 30 g (1 oz) unsalted butter, softened
  • 30 g (1 oz) coconut oil, at room temperature
  • 125 g ( oz/1 cup) icing (confectioners’) sugar

Method

The Dough

Using an electric mixer, beat the butter and sugar vigorously until light and creamy. Combine all the dry ingredients together. Add to the butter – sugar mixture, alternating with the beaten egg and vanilla until smooth. Shape into a ball, cover loosely in plastic wrap and refrigerate for at least 1 hour.

Shaping the Dough

Take the dough out of the refrigerator, remove the plastic wrap and place the dough on a sheet of baking paper. With the help of the baking paper, shape the dough into a smooth sausage shape about 30 cm (12 inches) long. Wrap the dough in the sheet of baking paper and refrigerate for at least 1 hour.

Cooking

Preheat the oven to 180°C (350°F/Gas 4). Remove the dough sausage from the refrigerator and unwrap it from the baking paper. Using a large knife or a pastry cutter, cut slices about 1 cm (½ inch) thick. Arrange them on two baking trays lined with baking paper, leaving a 2 cm (¾ inch) gap between each. Flatten them slightly with your hands to give them a round and smooth shape, then bake for 15 minutes. Allow to cool at room temperature.

The Cream Filling

Combine all the ingredients with a whisk until smooth and creamy.

Assembly

Turn over half the batch of biscuits, flat side facing up. Place about teaspoons of the cream filling in the middle of each and top with the other halves. Press the two cookies together until the cream reaches the edge.