Just like the biscuit recipe for home made Romany Creams, with time in the industry I’ve come to learn how to make home made versions of popular commercial cookies.
Everyone knows Oreos. Some don’t like their intense cocoa taste but you can’t deny that they’re decadent in taste and are popular as hell. I use them for garnish on cupcakes and added to ice creams and even creme brulee.
I won’t do my usual long story before giving the recipe. To sandwich these you’ll need to make a vanilla icing. You cream 500g unsalted butter (PLEASE don’t use margarine) with 1kg of icing sugar. Use a mixer to get it fluffy.
Butter – 227g
Castor sugar – 160g
Salt – 6g
Flour – 260g
Cocoa – 90g
Bicarbonate of Soda – 1/2 teaspoon
– Cream the butter and sugar until light and fluffy
– Add the cocoa and salt and beat well
– Slowly add the flour and Bicarbonate of soda and water. If the dough is dry add a bit more water, but not too much. The dough will be a dark, almost black colour.
– Roll the dough (you may have to divide it into batches) between two sheets of wax paper until about 2mm thick with a pastry roller
– Place the rolled out sheets in the fridge to set for at least half an hour. The sheets will harden.
– Using a small cookie cutter cut small round discs out of the dough sheets and place them on an oven tray.
– Place the discs in the fridge to set again for 30 minutes.
– Bake at 160°C for 17 minutes.
– Set aside to cool. Sandwich with the vanilla icing you made earlier.