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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