Homemade Oreo
Chocolatey Homemade Oreo, perfect to dunk in milk
Servings: 24
Ingredients
- 250 gram/1 cup butter soft, room temperature
- 1/2 cup granulated sugar
- 4 tbsp self-raising flour
- 1/2 cup unsweetened natural cocoa
- 4 tbsp powdered milk
- 3/4 tsp vanilla paste
- 1 cup cake wheat flour/all purpose flour
Filling
- 2 cups icing sugar sifted
- 2 tbsp melted butter
- 1/2 tsp vanilla paste
- 3 tbsp water
Instructions
- Line a large cookie sheet with parchment paper. Preheat oven to 160 degrees Celsius
- Using an electric mixer beat butter and sugar until light and creamy
- Mix in the vanilla paste
- Add the cocoa and powdered milk and mix it in. Mix in the self-raising flour
- Using your hands add little bits of the flour until you form a firm dough, you may need more or less flour
- Roll out the dough, between 2 sheets of wax paper, about 1/2cm thickness and cut into round shapes. Place on lined tray and refrigerate for 20 minutes
- Bake at 160 degrees Celsius for 10-12 minutes or until you can smell the cookies. Cookies will still be soft but will harden when cool. Place them on a cooling rack
Filling
- Add the sifted icing sugar to a large bowl. Mix in the butter and vanilla paste and slowly add water, 1 tablespoon at a time. You need to form a thick paste so only add as much water as you require, You may not need all of it
- Roll the filling between 2 sheets of wax paper and cut into circles. Place it on one cookie and sandwich together with another cookie
Notes
- Refrigerating the dough prevents it from spreading
- Do not add all of the flour, little bits at a time, so have more control over the consistency of the dough
- Vanilla essence can be used instead of vanilla paste, 1&1/2 tsp should work
- When rolling out the filling roll it out as thin as possible. I personally do not like a thick layer of fillingÂ