Sunday Cook Off : Oreos

In my current job I have taken to baking something for my colleagues every week, I get to try out new recipes and they get to stuff their faces with sugary goodness. I’ve done this at pretty much every job I’ve ever had, and needless to say it’s always gone down pretty well.

This week I went back to an old favourite, Oreos. The genius behind My Kitchen Addiction has perfected the filling so that it has just the right consistency that reminds you of the real thing.

I would recommend UK guys buy some cup measurements, as a committed internet baker I’ve found them incredibly useful! Still have no idea about ‘sticks’ of butter though.

Find the recipe here, or below: http://www.mykitchenaddiction.com/2012/02/homemade-oreos/

(Makes approximately 3 dozen)

For the cookies:

  • 230g unsalted butter, softened
  • 1 cup granulated sugar
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 2 cups all purpose flour
  • 3/4 cup dutch process cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt

For the filling:

  • 120g unsalted butter, softened
  • 2 tablespoons double cream
  • 1 teaspoon pure vanilla extract
  • Pinch of salt
  • 3 – 3 1/2 cups powdered sugar, whisked to remove any lumps

Combine the butter and sugar in a large mixing bowl, and beat on medium speed until light and fluffy. Add the egg and vanilla, and beat until well incorporated.

Whisk together the flour, cocoa, baking powder, and salt. Gradually add the dry mixture to the creamed mixture, beating on the lowest speed. Continue to mix on the lowest setting until the dry ingredients are just incorporated.

Divide the dough in half, and shape into two discs. Wrap in plastic wrap and refrigerate for 1 hour.

When the dough is chilled, preheat the oven to 180°F. Line a baking sheet with parchment paper or a baking mat. Set aside.

Taking only one portion of dough out of the refrigerator at a time, turn the dough out onto a lightly floured surface. Roll the dough to 1/8 – 1/4-inch thickness. Use a cookie cutter (approximately 2 inches in diameter) to cut out cookies and transfer them to the prepared baking sheet.

Bake the cookies for 10-12 minutes, then transfer to a wire rack to cool completely. I baked mine for about 8 minutes but my oven is mental, and it depends on whether you prefer your cookies soft or crunchy.

Once the cookies are cooled, prepare the filling. Combine the softened butter, double cream, vanilla, and salt and beat until combined. The mixture may be a bit lumpy, but will come together. Add the powdered sugar gradually, approximately 1/2 cup at a time, until the filling comes together. It will be slightly stiffer than a cupcake frosting.

Transfer the filling to a piping bag fitted with a large round tip. Pipe the filling onto half of the cookies, and top with the remaining cookies to form cookie sandwiches.

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Enjoy!

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