DIY Oreos

Ingredients for 1 servings:

• 120 g butter, soft
• 200 g sugar
• 1 egg(s)
• 200 g flour
• 3 tbsp baking cocoa
• ½ tsp baking powder
• 1 pinch of salt
• 125 g powdered sugar
• 70 g butter, soft
• 1 tsp vanilla paste
• 2 tbsp milk, room temperature

Instructions

Working time approx. 45 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 35 minutes

Makes 16 cookies. Beat butter and sugar with a hand mixer for 5 minutes until creamy. Beat in the egg well. Mix the flour, cocoa powder, baking powder and salt and stir into the dough. Don’t mix for too long or it will become too tough. If the dough is too soft to roll, chill for about 15-20 minutes. Preheat oven to 180 degrees top/bottom heat. Line two baking trays with baking paper. Roll a heaped teaspoon of dough into a ball and place it on the two baking trays, leaving space between them. You should have about 30-34 cookies. Flatten slightly. Bake one cookie sheet at a time for about 12-14 minutes and let cool completely. For the filling, mix the powdered sugar, butter and vanilla paste with a hand mixer. Add the milk and beat everything for about 7 minutes until creamy. Fill a piping bag with the cream fitted with a large nozzle. Turn half of the cookies over and place a large dollop of the cream on each one. Place the other half of the cookies on top and press gently until the filling is evenly spread to the edges. Chill for 20 minutes.