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Here’s our version of homemade Oreo cookies, delicious milky filling with rich flavor of white chocolate, much like the original Oreo.
For the dough:
220g butter or margarine
150g powdered sugar
90g cocoa quality black
pinch of salt
little baking soda
a few drops of black food coloring (optional)
For the cream:
6 tablespoons butter or margarine
150g white chocolate
2 tablespoons sweet cooking cream
80g powdered sugar
Mix the dry ingredients, then add chopped butter into cubes and knead by hand.
Add the egg, knead smooth dough then roll it in foil and place in refrigerator at least 1 hour and up to 3 days.
Sprinkle the table with flour and thin the dough with rolling pin. With a mold make circles and line them in baking pan covered with greaseproof cooking paper.
Bake at 170 °C for 12 minutes. Cool the cookies at room temperature.
With hand mixer, stir the butter until it get foamy. Add 2 tablespoons sweet cooking cream, sugar and melted and cooled white chocolate. Stir until merged.
Using a syringe fill out the cookies.
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