Homemade Oreos

Ingredients for 24 Homemde Oreo cookies-

• 100g Butter at room temperature (preferably unsalted, I like to control the amount of salt added)
• 150g Caster sugar
• 1/2 tsp salt
• 150g flour
• 40g cocoa powder
• 60ml milk
• 1 tsp vanilla
• Frosting- 100g butter
• 200g icing sugar
• 1 tsp vanilla extract with seeds
• Enough milk to achieve a spreadable consistency.

Make sure all ingredients are at room temperature to prevent curdling and similar baking issues!

Preheat the oven to 180°C

• Line baking sheets with grease proof paper or grease baking sheets with cooking spray or oil. Don’t use parchment paper or the cookies will just stick to it!
• Mix butter and sugar together in a bowl until it is smooth and creamy.
• Add in flour and cocoa powder, milk and vanilla then milk to form a smooth dough ball with a uniform colour.
• Wrap in cling film and place in the fridge for half an hour.
• Dust work surface with flour then unwrap dough and roll until it is and half a centimeter thick.
• Cut out circle about 5cm in diameter and place on to the baking sheet.
• Bake in the oven for about 10 minutes.
• Remove the cookies from the oven then leave to cool on the tray for 5 minutes then transfer to a cooling rack.
• Mean while make the frosting by creaming the butter, icing sugar and vanilla in bowl until smooth, creamy and pale in colour.
• Use About 1 tsp of the frosting to spread between the cookies then sandwich them together!
• Now there ready to eat! If there are any left overs store in an airtight container for up to 4 days in the fridge.

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Best Chocolate Chip Cookies

Ingredients for 18 cookies-

• 250g all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 pinch of chili powder
• 200g unsalted butter
• 200g brown sugar
• 100g caster sugar
• 2 tsp vanilla extract
• 1 egg
• 300 g chocolate chips (or other any other chocolate...)

Preheat the oven to 160°C

1. Line baking sheets with grease proof paper or grease baking sheets with cooking spray or oil. Don't use parchment paper or the cookies will just stick to it!
2. Sift together the flour, baking soda chili and salt in to a bowl and then set aside.
3. In a bowl cream butter and 2 sugars together until smooth and creamy.
4. Then beat in vanilla and the egg. If it curdles add some of the flour mixture and continue beating to bring it back together.
5. Gentlyfoldchocolate chips in to the batter trying not to over mix.
6. Using on ice cream or batter scoop dollop spoonfuls of the batter on to the prepared sheet spaced well apart. I did 6 per sheet and cooked in 3 batches.
7. Bake for 12 - 15 minutes until lightly browned around the edges. They will appear under baked but as they cool they will firm up.
8. These cookie are best eaten when warm with vanilla ice cream but they can be stored for about 5 days in an airtight container at room temperature.