Home made Oreo biscuits
We all know that kids love Oreos, but have you tried dipping oreos in hot chocolate? Ooooh, so yummy.
With winter just around the corner, I thought it might be nice to share with you a recipe from Simply Sweeter for home baked Oreos.
2 sticks of unsalted butter, melted
3/4 cup sugar
1 tsp vanilla
1 and 1/2 cups of all cake flour
1 cup semisweet chocolate chips, melted
1 1/2 cup cocoa powder
1/2 tsp baking soda
- Combine the melted butter, sugar and vanilla in a medium bowl and whisk until combined. Whisk in the melted chocolate. Add the egg and whisk until combined.
Use a wooden spoon to stir in the flour, cocoa powder, and baking soda until thoroughly mixed. Add flour mixture to butter/chocolate mixture and stir until fully combined. It will have the consistency of playdough. Cover the dough in plastic and refrigerate until firm, at least 4 hours or overnight. If you leave it overnight you will have to let it soften for a bit to work with it....a few hours at room temperature.
- Divide the dough in half and place each half on a 40cm square sheet of wax paper. Shape each half with your hands into a rough log shape, about 30cm long and 5cm in diameter. Place the log on the edge of the wax paper square and roll the log up. Refrigerate the logs until firm about 2-3 hours.
Heat the oven to 180 degrees.
- Remove the wax paper from the logs of dough and slice the logs into 6mm thick slices. Place the slices about 2cm apart on a greased cookie sheet and bake for 20-25 minutes, until firm to the touch. Check them frequently after 16 or 17 minutes by poking them in the middle. When they feel firm to the touch, pull them and let cool on the baking sheet.
Note: You can prepare the dough up to this point and refrigerate it (wrapped in plastic) for up to a week or in the freezer for up to a month (if frozen, remove the dough from the freezer the night before you want to bake it and defrost in the fridge)
1 stick unsalted butter, softened
1 2/3 cups icing sugar
1 teaspoon vanilla
1 tablespoon milk
In bowl of a stand mixer, soften the butter until pliable. Add the icing sugar and vanilla and beat until smooth. Add the milk and beat until smooth. Scrape well and remix. The filling keeps in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 2 weeks. Bring to room temperature before using.
Use a tablespoon to scoop out a rounded tablespoon of Oreo filling and place it in the middle of one of the Oreo cookies. Press another cookie on top to distribute the filling toward the edges.