Oreo is my daughter's favourite cookies. Last month while preparing cookies for the Baking Partners Challenge, I skipped preparing these cookies as Sruti was ill at that time. I didn't want to prepare them and keep them away from her. Now as she is fine, I prepared it yesterday. She was so happy seeing those cute cookies. I am having a tough time keeping these cookies away from her. She just wants to finish off every thing in a single day. I am also very happy about the taste of these cookies. They are so tasty even I find it very hard to say no to the next cookie. You need to keep these cookies refrigerated in order to keep them crisp. Otherwise due to the butter cream they turn chewy. The cookie recipe was given by Reenie of Cinnamon Spice And Everything Nice adapted from Serious Eats. I made the eggless version of the recipe given substituting the egg with milk.
Makes 23 sandwich
Unsalted butter-6 tbs
White Granulated Sugar-1/2 cup
Brown Sugar-3 tbs
Baking Soda-1/4 tsp
Baking Powder-1/8 tsp
Instant Coffee Powder-1/2 tsp
Vanilla Essence-1 1/2 tsp
All Purpose Flour/ Maida-3/4 cup
Cocoa Powder-1 cup
Unsalted Butter-4 tbs
Powdered Sugar-1 1/4 cups
Vanilla Essence-1 tsp
- In a
bow mix butter, sugar, brown sugar, salt, baking powder, baking soda,
coffee powder and vanilla. Mix well.
milk and mix it until incorporated.
in flour and cocoa and mix to form a firm and crumbly dough.
oven to 175 C.
out portion of the dough to 1/8” thick and cut out cookies with a 2” cookie cutter. I used a
1 ¾” cutter.
remove the cookies with a spatula and transfer to a greased baking tray.
You can place cookies without any gap as it does not spread.
the cookies for 10-12 minutes.
on to a wire rack and let them cool completely. Finish off the remaining
all the ingredients in a bow.
it until fluffy and light.
the filling into a disposable plastic bag.
- On the
wire rack, invert half of the cookies.
the end of the plastic bag.
- Pipe out
generous portions of filling on the inverted cookies.
the other cookie on top of the filling and press.
the finished cookies in an airtight jar and refrigerate for 2 hours.
- Serve along with a cup of coffee.
Make the crumbly dough.
Roll out a small portion of the dough to 1/8" thick. It will be hard to bring together the dough.
Cut out circles using a round cutter.
Lift it with a spatula carefully.
Arrange on greased baking tray.
Bake and cool on wire rack.
Prepare the cream.
Take the cream in a disposable piping bag.
Pipe out generous amount of the icing on a cookie.
Place another cookie on top and press.
Apply the icing on half the batch of cookies.
Place the remaining cookies on top and press.
Close up shot of a cookie.
Labels: BAKES, CHOCOLATES, COOKIES, EGGLESS, SWEETS