Homemade Oreo

There is almost a week I have been with this idea in my head.  It all started when I was making a chocolate Pâte sablée for a tart and I realized it tasted exactly like Oreo.

That was it - my foodie brain did not rest before trying it and guess what! It tasted great!! Just like Oreo but better because is homemade without all preservatives and artificial flavors AND you get to put double of the filling and it the leftovers with I spoon.

The only naughty thing is that I could not avoid using vegetable shortening.  I used Copha to give the filling more body... I know I know is not good but it's a small price for having homemade Oreo.


Homemade Oreo

Prep Cooking Total Serves Difficulty Cost
40min+1h15min/wait 15min 2h10min 25 Biscuits Medium $$
Author: Rachel Elich 
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For the Biscuits
  • 150g Plain flour
  • 125g Unsalted butter at room temperature
  • 30g Almond Meal
  • 1 egg
  • 90g Icing Sugar
  • 100g Dutch-process cocoa (or good quality dark cocoa powder)
For the Filling
  • 35g Butter at room temperature
  • 25g Vegetable Shortening (like Copha or Crisco)
  • 1 1/2 Cup Icing Sugar
  • 1 1/2 Teaspoon Vanilla Paste or good quality Vanilla Essence
 For the Biscuits
  1. With an electric mixer cream the butter with the egg, the sugar and the almond meal.   
  2. Sift the flour with the cocoa
  3. Slowly add the flour and cocoa mixture beating just until all incorporated     
  4. Tip the dough on a surface, make a ball, roll in plastic wrap and put in the fridge for an hour and taking it out of the fridge about 20 min before using it.
  5. Line a baking tray with baking paper  
  6. Heat the oven to 180C  
  7. Roll the pastry with a rolling pin to about .5cm.  I have a trick to do it - I roll the dough between two pieces of plastic wrap and when is done, i remove the plastic from the top and use the other piece to transfer the dough to the tart - works as a charm.
  8. Cut the biscuits with a 5 cm round biscuit cutter and place it in the prepared tray
  9. Bake for 15 min

 For the Filling
  1. Put all ingredients in a bowl and using the electric mixer of food processor, mix until all combined.
Assembling
  1. Wait until the biscuit is completely cool
  2. Mold small balls of filling and press between  two  biscuits

Rachel Elich

Rachel Elich is a globetrotting, computer engineer, project manager, designer, untamed cook extraordinaire who backpacks around the world. Along the way on adventures, Rachel has adopted and incorporated international influences into all aspects of her creative work endeavours.

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