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Oreo-style Cookies

5 from 5 votes
Prep Time 30 mins
Cook Time 24 mins
Rest Time 2 hrs
Total Time 2 hrs 54 mins
Course Dinner
Cuisine European
Servings 20 people

Ingredients
 

Dough:

  • 200 g Flour
  • 0,5 Pck. Baking powder
  • 100 g Sugar
  • 1 Pck. Vanilla sugar
  • 30 g Cocoa
  • 1 Egg size L.
  • 130 g Butter at room temperature
  • Food coloring black

Filling:

  • 250 g Powdered sugar
  • 4 tbsp Milk
  • 40 g Coconut oil room temperature
  • 1,5 tsp Vanilla flavor

Instructions
 

Dough:

  • Cut the butter into coarse flakes and mix with the dough hook of the hand mixer together with all the other ingredients to form an initially crumbly dough. Then (if possible with rubber gloves) knead it by hand into a smooth, non-sticky dough and then roll it into a roll with a diameter of 3.5 cm.
  • Line a baking sheet and a large, solid surface with parchment paper or foil. Cut the roll into 5 - 6 mm thin slices and place them on both sides with a gap. I had room for 20 each. When cutting, make sure that the number is divisible, as they are still being put together. If you now have a cookie motif stamp, you can apply pressure to each slice until it measures around 4 - 4.5 cm. Without, you can plate them crosswise with a fork. This is also how you get a nice pattern. Before each plating, oil the stamp or fork very lightly so that the dough does not stick to it.
  • When all the biscuits have been made, allow them to air dry for approx. 2 hours. So the pattern remains visible during baking and does not run.
  • Preheat the oven to 180 ° O / bottom heat. Place the tray with the prepared blanks on the 2nd rail from the bottom and bake the biscuits for 10 - 12 minutes. Then take it out immediately, carefully pull the foil or paper from the tray onto a smooth surface and let it cool down there. Then just pull the prepared blanks from the base onto the tray and bake and let them cool down in the same way as before.

Filling:

  • While the finished biscuits are cooling, stir the ingredients into a firm cream. This is also possible without a mixer, just with a rubber spatula. Then always arrange the blanks in pairs so that they match each other in terms of size and one of the two always points upside down. Now spread a heaped teaspoon of the cream on each upturned side, put the 2nd on it and press it down with the palm of your hand until the filling swells out a little at the edge. Then wipe off everything that protrudes all around with a finger. This is how they get their typical look. Put in a cool place after filling so that the filling can "tighten" a little.
  • The little things are ready .............. well suited for giving away ..... or not .... ;-)))
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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