I was disgusted at the launch of Oreo Double Stuf. For me, the best bit was always the cookie, and I always made an effort to open them up gently and delicately scrape away that white frosting with a knife. And it made me realize that not everyone is like me, which I often forget. I look at certain food launches in the world and their successes baffle me because I personally wouldn’t consume them.
Orange neither complements or contrasts chocolate and I find the pairing groundless. Infusing anything with rose makes it reminiscent of soap. Licorice should just be pulled out of the market, because it is actually one of the few things that I refuse to eat. And why hasn’t Oreo launched Oreo No Stuf?
So I decided to make my own Oreos. With less filling. Admittedly, with this recipe the cookies are less sweet and slightly bitter which merit a thin layer of filling.
Oreos are vegan, yet I could not find a vegan recipe for Oreos. So these homemade oreos contain egg and butter – butter because I didn’t want to make the filling with shortening. After much research, I decided to stick to a trusted source, Serious Eats. So have fun, these are like gourmet, all-natural Oreos that are customizable in terms of the cookie to filling ratio.
Also! Apparently, according to Serious Eats, you can easily substitute the flour with rice flour for the gluten-free audience.
Recipe from Serious Eats
85g butter, room temperature
40g brown sugar
1 1/2 tsp salt
1/4 + 1/8 tsp baking powder
1/4 tsp baking powder
1 tsp espresso powder
1 1/2 tsp vanilla extract
2 egg yolks
110g plain flour
85g cocoa powder
140g icing sugar
1 tsp vanilla extract
Using a hand or stand mixer, cream together butter, both sugars, salt, baking powder, baking soda, espresso powder, and vanilla extract until combined. Add the yolk, one at a time, with the mixer still running.
Turn the mixer to its lowest setting. Sift the flour and cocoa together and put it with the rest of the mixture. Mix until uniform, but it should be quite stiff.
Knead the dough lightly to form a smooth ball. You can roll and work with it right away or wrap it with cling film and refrigerate for up to a week.
Preheat oven to 180C
Dust two large pieces of parchment paper with some cocoa and roll the dough in between them top about 3mm thickness. Use any cutters you desire to cut out shapes, and you can gather up the rest of the dough scraps and re roll, likewise cutting out shapes.
Arrange the cut out cookie dough on a greased and lined baking tray. The cookies will not spread so you can put them quite close together.
Bake for about 10-15 minutes, until firm to the touch.
Leave them to cool thoroughly.
Cream together all the ingredients until it’s aerated, about 5 minutes with a hand mixer.
Either put the filling in a piping bag and pipe a dollop of filling in each cookie, or simple spread the filling with a spoon on each cookie, and you can make sandwiches like so.
Refrigerate for a few hours before consuming so the filling hardens up.