Today’s Sunday Sweets comes from Smitten Kitchen. Nuff’ said really. I’ve blabbed on about Deb enough in almost every other single baking post of mine for you to know how brilliant she and her recipes are.
Today I’ve made her Homemade Oreo Cookies. To be honest, I’m not even sure why I decided to make these homemade oreos. I don’t particularly like oreos that much! However, everything and anything Deb makes I always know will be absolutely heavenly, so I suppose that’s why I decided to give them a go.
AND thankfully, in no way was I disappointed. And neither will you be.
Ingredients (makes 25 to 30 sandwich cookies)
1 1/4 cups plain flour
1/2 cup cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups sugar [see recipe note]
1/2 cup plus 2 tablespoons room-temperature, unsalted butter
1 large egg
1/4 cup room-temperature, unsalted butter
1/4 cup vegetable shortening ( I just used butter because I was lazy and had no vegetable shortening)
2 cups icing sugar
2 teaspoons vanilla extract
1. Set two racks in the middle of the oven. Preheat to 190°C (375°F).
2. In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.
3. Take rounded teaspoons of batter and place on a tray with baking paper approximately two inches apart.
4. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool (they will come out soft and almost wet – just let them cool and they will harden, but they won’t go rock hard, they’re meant to be soft).
5. To make the cream, place butter and shortening (or substituted butter) in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.
6. To assemble the cookies (here’s where I did it differently) take 1 tsp or 2 and dollop it into the centre of an upside down cookie. Lightly press another cookie on top. Repeat until all cookies have been sandwiched with cream.
Warning: these oreos are sweet, super sweet. The cream filling is butter and sugar. You can feel the sugar on your tongue as you bite into the moist cookie. It’s heavenly, but not for the faint of heart. Luckily, the biscuit layers are not as sweet, and if anything a bit salty so you get this brilliant balance and complement of flavours.
So, what now? Twist. Lick. Dunk.