HOMEMADE OREO COOKIES

This is interesting !!! it's just like the store bought Oreo. The best part of it. it's not difficult to produce one.

There are a few version of this cookie, the cake like batter method, the cookie slice method and the cookie cutter method. As usual, I researched a few different recipes out there and  Smitten Kitchen recipe looks more interesting I put my twist on it 

I used a small ice creams scoop to make uniform size dough balls, which I placed in row about 2 inches apart on a cookie sheet lined with parchment paper.  Then I tried using the palm of my hand to flatten the dough balls but it left little indents on the dough.  So I reached for one of the measuring cups I used earlier and gently pressed down on the ball.  This worked perfectly because it created a flatter and more even surface.

You can add your creativity into this recipe, instead of white filling you can add some coloring if you are preparing this cookies for your kids birthday party. It looks gorgeous!!!!

Recipe: Adapted from Smitten Kitchen 

Ingredients:

For the chocolate wafers:

• 1 1/4 cups all-purpose flour
• 1/2 cup unsweetened Dutch process cocoa*
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 to 1 1/2 cups sugar**
• 1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter
• 1 large egg

For the filling:

• 1/4 cup (1/2 stick) room-temperature, unsalted butter
• 1/4 cup vegetable shortening
• 2 cups sifted confectioners sugar
• 2 teaspoons vanilla extract

Directions:

1. Set two racks in the middle of the oven. Preheat to 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 parchment paper-lined baking sheet approximately two inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.
4. To make the cream, place butter and shortening 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.
5. To assemble the cookies, in a pastry bag with a 1/2 inch, round tip, pipe teaspoon-size blobs of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream. Dunk generously in a large glass of milk.

Biskut Oreo memang kegemaran saya, tapi itu dulu sekarang dah kena kencing manis tak makan seperti dulu. Kalau dulu lepas aje makan malam pasti nak Oreo,  sekarang anak-anak control, kalau nak pun kena curi-curi makan. Ramai sudah cuba membuatnya saya baru aje experimentkan projek Oreo ini, mula-mula agak confuse sedikit sebab Oreo ini ada beberapa variasi membuatnya, ada yang menggunakan adunan Cake yang sedia ada, ada yang menggunakan method dinginkan dalam fridge kemudian potong dan bakar dan ada yang menggunakan method terap. Semua bergantung kepada kehendak masing-masing.


Saya mendapat resipi ini dari Smitten Kitchen kerana yang memberi credit kepada cara SK ini, jadi saya ikut. Memang excited tenguk hasilnya. Insyallah lepas raya nanti nak cuba pula resipi dari Martha Stewart nampak menarik juga.


Next Cookie Post - Chocolate Tart

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