Half-Baked by Liz  recipes, crafting, & other fun things

Oreos from Scratch

July 26, 2016 / by Liz

Oreos from Scratch

Yield: ~24 sandwich cookies

Oreos from Scratch

Ingredients

  • 240 g flour (use T80 in France), plus more for rolling the dough
  • 100 g cocoa powder, sifted
  • 1 teaspoon salt
  • ½ teaspoon baking powder
  • 200 g unsalted butter, room temperature
  • 175 g sugar
    for the filling;
  • 100 g unsalted butter, room temperature
  • 180 g icing sugar
  • ½ teaspoon vanilla extract

Instructions

  • Preheat the oven to 175°C (~350°F), and line three baking sheets with parchment paper. In a medium bowl, whisk together the flour, cocoa powder, salt, and baking powder. Set aside.
  • In a large bowl, stir together the butter and sugar, until very well combined (no butter lumps should remain). Gently incorporate the dry ingredients into the butter mixture in two batches, using either a spoon or spatula.
  • The dough will be a bit crumbly, but that’s okay. Divide the dough in two, form each half into a rough disk, wrap in plastic, and refrigerate for 30 minutes.
  • Prep your work surface by laying out a sheet of parchment and generously sprinkling it with flour. Working with one disk at a time, and sprinkling with flour as required, roll the dough out until it is very thin – about 2-3 mm (~1/8″) thick. Use a 5 cm (~2″) circle cutter to cut as many cookies as possible – don’t re-roll the scraps.
  • The dough will be quite fragile, so using an offset spatula will help to transfer the cookies from the work surface to the baking sheets. Place about 16 cookies per sheet, leaving ~3 cm between each one. Bake for 10 minutes, until done.
  • Remove the sheet from the oven, and allow the cookies to sit for 2 or 3 minutes on the hot sheet before transferring them to a cooling rack. Allow the cookies to cool completely before adding the filling.
  • To make the filling, combine the butter, icing sugar, and vanilla extract in the bowl of an electric mixer fitted with the whisk attachment. Mix on low speed until the ingredients are completely combined, then mix on high speed for 4 to 5 minutes until light and fluffy.
  • Add the filling to a piping bag fitted with a 1/4″ round tip. Pipe about a teaspoon onto the backs of half the cookies, and use the remain cookies to make a sandwich. Refrigerate for at least 30 minutes before serving.
  • *See original blog post here.

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