Oreos – Home made is better

As much as we like to deny it, our lives are full of America. The TV shows we watch and the foods we crave, the good ol’ US of A is all around us. It frustrate my husband no end that we are “allowing them” to brainwash us with their cool shows and delicious fast food but I am not complaining. Some things are just better with a twang.

One such thing, is the oreo. How we all rejoiced when they originator of the “but you can have the rest of my meeelk” graced our shores and several years on the cookie, and the iconic advert, still remain firm favourites. So, on one quiet and creative afternoon I thought “well how hard can it be?” and dived head first into the millions of results google handed me. Many very american short cuts like “chocolate cookie mix” later I finally found food networks version and made a few tweaks to match what I had (I was not in the mood to go shopping, if I was I would have just BOUGHT oreos and settled down with a glass of meeeelk)

What you need:

For the Dough:

• 1 1/3 cups NoMu cocoa
• 1 1/2 cups cake flour, plus more for dusting
• 1/4 teaspoon salt
• 225g unsalted butter, softened
• 2 cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract

For the Filling:

• 115g unsalted butter, softened
• 3-4 cups icing sugar, sifted
• 1 teaspoon vanilla extract
• 1 teaspoon lemon juice

What to do:

Prepare the dough: Sift together the cocoa powder, flour and salt in a large bowl.Using a mixer, cream the butter and sugar. Add the eggs one at a time, then the vanilla, incorporating each ingredient before adding the next. Add the dry ingredients and mix just until incorporated, scraping the bottom of the bowl with a rubber spatula.

Divide the dough into 2 pieces; place one piece between 2 lightly floured sheets of baking paper and roll into a half centimetre thick rectangle. Repeat with the other piece of dough. Refrigerate both rectangles, covered with the baking sheets, until firm, at least 1 hour or up to several days.

Using a 4cm round cutter, cut the dough into 64 circles on the baking paper. It’s easier to move the dough in between then the individual cookies. (You can reroll the scraps once.) Place the cookies about 4cm. Preheat the oven to 175 degrees C.

Bake the cookies until they are set and slightly darker around the edges, about 20 minutes. Cool completely on wire racks.

Meanwhile, prepare the filling: Using a mixer, cream the butter and vanilla until creamy. Beat in the icing sugar and lemon.

Flip half of the cookies upside down and top each with 1 level tablespoon of filling. Press the remaining cookies on top to make sandwiches.

Serve with a glass of cold milk and make sure your dogee doesn’t get any cho’clate

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