Twist, Lick & Dunk

Today, we're going to make one of our beloved childhood snacks.

I used to eat them almost every other day, and when they come in a package of three, the person I'm sharing it with would eye each other up until the shameless person grabs the last one. Or we usually fight over it.

We are going to make:

HOMEMADE OREO COOKIES!

YES YES YES

At first I thought of making some raspberry shortbread cookies because I already had raspberry jam on hand, but then I came across this oreo recipe and knew that I'd be making these babies.

When I checked my baking stash, I realised that I already had most of the ingredients. That's what I love about baking! You can store ingredients for weeks and still use them, unlike cooking where you have to buy fresh ingredients or the quality would not be the same. (Plus I am also lazy to go down to buy ingredients everytime)

Mix ingredients to combine

At this stage, you've got to be careful and mix them at low speed. When I turned on my electric mixer to combine all the dry ingredients, I had a sudden *POOF* of powder in my face. Not very domestic goddess-like, really.

After adding butter and egg

I usually grease my baking tray with butter then stick on parchment paper before dropping batter, and these butter package wrappers come in so handy.

Drop rounded teaspoonfuls of batter on tray, then smush the top to make them slightly flatter.

After cookies have cooled, spoon or pipe on filling then sandwich the cookies together

OOOH. This part is fun! I'd pair the cookies according to their size, and then plop the filling on. I didn't know where my pastry bag was so I could not pipe them on. Doesn't matter when they're flattened though.

Finished cookies:

MMMM.
And of course, you eat oreos with milk.

I read somewhere that you have to run 2km just to burn off one oreo cookie. If that is true, I'd have to run a friggin marathon considering the amount I gobbled taking these pictures.

Twist. Lick. Dunk.

EAT.

Enjoy.




Homemade Oreos
Recipe adapted from SmittenKitchen.

Ingredients:
Chocolate wafers:

1 1/4 cup all-purpose flour
1/2 cup unsweetened cocoa
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 1/4 cup sugar
142 g unsalted butter (1/2 cup + 2 tbsp)
1 large egg

Filling:
113g (1 stick) unsalted butter
113g vegetable shortening
2 cups confectioner's sugar
2 tsp vanilla extract

Preheat oven to 375F or 190C.
Combine flour, cocoa, baking soda, baking powder, salt and sugar on low speed. Add butter, then beat to combine. Afterwards, add egg and beat to combine. Place rounded teaspoonfuls of batter on baking tray and bake for 9 mins, rotating once.

While baking, prepare filling. Cream butter and shortening, then gradually beat in sugar and vanilla. Turn mixer to high and beat till light and fluffy.

Drop filling on cookies and sandwich together. Dunk in milk, eat and faint.