Making a homemade variation on this cookie is easier than you might think. And the best thing about doing something homemade is that you can have how little or much filling vs. cookie you want. Of course, I who love filling run on a generous layer of filling.
Recipes give about 40 homemade oreos (if you, like me, make cakes about 4 cm in diameter).
225 g of soft, room-temperature butter
2 cups powdered sugar
0.5 tsp salt
4 dl wheat flour
3.75 dl of cocoa
115 g of soft, room-temperature butter
4 cups icing sugar
1 tbsp vanilla sugar
- Start by making the dough into the cookies. Whisk together butter and sprinkle creamy with electric whisk in a bowl. Then add one egg at a time while whipping.
- Sift down the salt, wheat flour and cocoa and then continue whisking until it comes together into a dough. At first it gets crumbly but just keep whipping and it goes together.
- Squeeze the dough into a lump and wrap in firmly. Leave in the refrigerator for at least 1 hour before rolling it out.
- Set the oven to 175 degrees (upper and lower heat).
- Powder your work surface with wheat flour before putting the dough on it. Also powder the dough and rolling pin with flour. Roll out the dough to a plate that is about 3-5 mm thick. Then punch out round cakes that are about 3-4 cm wide. Continue until you have used up the whole dough.
- Cover two plates with baking sheet paper and place the cookies on them. The cookies will not ferment or melt out very much so they can lie quite tightly on the plate
- Bake one plate at a time in the center of the oven for about 12 minutes. Allow to cool completely on grill before filling them.
- The filling is made easy by simply whisking together butter, icing sugar and vanilla sugar with electric whisk in a bowl. It gets crumbly before it gets creamy. Just keep whipping. The longer you whisk, the less butter flavor and the more fluffy texture.
- Spread or spread the filling on one cake and then press another cake so that the filling is evenly distributed between the cookies. Repeat for all cookies.
- Store the cookies in an airtight jar in the fridge or serve immediately.
To make vegan oreosis, replace the butter with milk-free margarine, add in a pinch of extra salt in the dough and replace each egg with 2 tablespoons of water.
To make gluten-free oreos, replace the wheat flour with 4 cups of gluten-free flour mix and 2 tablespoons of pofiber.