Homemade Oreo Cookies are not only easy to make but they're also better for you than shop-bought. Full of chocolate flavour and a simple buttercream, you can be serving up these cute little cookies today.
1 ½ cups icing (powdered / confectioners) sugar(195g / 6.9oz)
1teaspoonvanilla extract (or to taste)
circle cookie cutters
FOR THE CHOCOLATE COOKIES
Preheat oven to 180C / 350F /160C fan forced. Line 2 large baking trays with baking paper.
Sift together the flour, cornflour, cocoa and baking soda and whisk to thoroughly combine.
In a separate bowl, beat together the butter and sugar until lightened and fluffy.
Scrape down the sides of the bowl and add half the flour mix. Beat until just combined. Add the milk and food colouring (if using), and remainder of the flour. Mix until it starts to clump.
Pull the dough together with your hands. Dust a sheet of baking paper lightly with cocoa, then the top of the dough. Roll the dough out to about 3-4mm thick and use a circle cookie cutter to cut out small circles (3-4cm or not quite 2 inches round). Re-roll as necessary.
Sit on baking trays an inch apart. Bake for around 10 minutes, turning the trays halfway through.
Allow the cookies to cool on the trays for a few minutes before using a spatula to help to transfer them to a wire cooling rack. Once cool, they will firm up and be crispy all the way through (notes).
FOR THE EASY VANILLA BUTTERCREAM
Add the butter, icing sugar, milk, vanilla extract and colouring (if using) to a bowl and beat with a handheld mixer (or in a stand mixer) until pale and creamy. Scrape down the sides of the bowl as necessary.
Spread or pipe some buttercream onto the flat side of half of the cooled cookies, then top with another cookie (underside pointing up so that you get a textured looking cookie top).
I use a standard Australian 20ml tablespoon (= 4 teaspoons worldwide)
For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
I use corn starch a lot in my baking. Cake flour is a combination of all-purpose and cornstarch but in Australia is not so readily available. I use this combo in my recipes a lot instead of using cake flour.
To keep the individual cookies crispy, store them in an airtight container along with a small bowl filled with a couple of tablespoons of baking soda (bicarb).
These cookies can be stored at room temperature for up to a week.
If you don't have scales, the butter in this recipe is equal to 1 stick less 4 teaspoons.