Homemade Oreo-Style Cookies
Crisp, deeply cocoa biscuits sandwiched with a smooth vanilla cream filling, inspired by classic Oreo-style biscuits. They are ideal for teatime, gifting, or serving with a cold g…
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Servings: 12 | Prep: 30 min | Cook: 12 min | Total: 90 min
Tags: baking, biscuits, chocolate, cookies, homemade treats, oreo-style
Ingredients
- 180.0 g plain flour (sifted)
- 50.0 g cocoa powder (use unsweetened cocoa for a deep chocolate flavour)
- 20.0 g cornflour (helps create a crisper biscuit)
- 0.5 tsp bicarbonate of soda
- 0.25 tsp fine salt (for the biscuit dough)
- 115.0 g unsalted butter (softened)
- 140.0 g caster sugar
- 1.0 egg yolk (medium)
- 1.0 tsp vanilla extract (for the biscuit dough)
- 15.0 ml milk (add only if the dough seems too dry)
- 90.0 g unsalted butter (softened, for the filling)
- 180.0 g icing sugar (sifted, for the filling)
Instructions
- Preheat the oven to 170°C on a conventional setting and leave it to heat for 10 minutes, until fully hot and steady, while you line baking trays with parchment so the biscuits bake evenly and release cleanly.
- Whisk the plain flour, cocoa powder, cornflour, bicarbonate of soda, and fine salt together for 30 seconds until evenly combined and no cocoa lumps remain, which helps the biscuits bake up uniformly dark and crisp.
- Cream the softened butter and caster sugar over a medium speed for 2 to 3 minutes until the mixture looks slightly lighter and smooth but not fluffy, then beat in the egg yolk and vanilla extract for 30 seconds until fully incorporated.
- Add the dry ingredients to the butter mixture and mix on a low speed for 1 to 2 minutes until it forms a dark, firm dough; if it looks sandy and will not hold when pressed, mix in the milk a little at a time just until the dough comes together.
- Roll the dough between sheets of parchment to about 3 mm thick, then chill it for 20 minutes until it feels cold and slightly firm, which prevents spreading and helps the biscuits keep a neat edge.
- Cut out 24 small rounds, rerolling scraps only once, and arrange them with a little space between each piece, then bake for 10 to 12 minutes until the tops look dry, the edges are set, and the centres feel firming as they cool.
- Leave the biscuits on the trays for 5 minutes until they are stable enough to move, then transfer them to a rack and cool completely for at least 20 minutes, as warm biscuits will soften the filling.
- Beat the softened butter for the filling on a medium speed for 1 minute until creamy, then add the icing sugar, vanilla extract, and pinch of salt and beat on low then medium for 2 to 3 minutes until smooth, pale, and thick enough to hold soft peaks; taste and adjust with a tiny extra pinch of salt if needed for balance.
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