Recipes: Homemade Oreo’s

We’re not quite finished with our biscuit dunking experiments for this week. In fact we’ve decided to step the dunking up a little, by baking biscuits of our very own. This week we’re making our version of Oreo’s, for the following reasons:

a) We quite like Oreo’s

b) Oreo’s are designed for dunking, thus making them a suitable candidate for research

Our homemade Oreo’s have already taken part in extensive dunkability testing, before being devoured by the team at an alarming rate. If you want to know how well they dunk, follow the below recipe to make your own little sandwiches of joy. Send a couple our way too. It’s only fair.

You Will Need: 

For the biscuits:

170g butter

250g sugar

1 tbsp rum (optional)

1 egg

100g cocoa powder

195g all purpose flour

1 1/2 tsp baking powder

1/4 tsp salt

For the filling:

60g soft margarine (stork works well)

60g butter at room temperature

260g icing sugar

Vanilla extract (or pod/bean if you have one)

The Method:

1.  We begin with the chocolate biscuits: First combine your butter and sugar. If you are strong whisk them until light and fluffy. If not use a food processor. 
    
2. Add your egg, rum (if using), vanilla, and beat until incorporated.
    
3. Whisk together your dry ingredients (cocoa, flour, baking powder and salt). Gradually add this to the creamed mixture. Use a food processor on the lowest setting until you have a dough-like consistency. 
    
4. Wrap the dough in cling film and refrigerate for as long as you can bear. This will harden the mixture making it easier to roll out and cut. 
    
5.  Preheat the oven to 180°. Roll out your dough, cut your cookies out and bake for 8 minutes. When they smell chocolatey they’re done. 
    
6.  Place baked cookies on a wire rack to cool.  
7. And now we prepare the filling: Combine the four filling ingredients and blend with an electric mixer. The consistency should be light and fluffy.
    
8.  The assembly: Spoon or pipe the filling into the centre of half of the cookies. Add the cookie lids. Et voila!
    

Serving Suggestion: To be dunked in milk (if American) or tea (if British). Leftovers to be sent to The London Kitchen, please.