Home-made Oreos!

This month's TSR bake was chosen by Sarah over at Internet Gems! The recipe can be found Sugar Cooking. Though, I used Sarah's adaption because it was already in grams for me, so if you're the same you can find it here!

Home-Made Oreos
Ingredients (for the cookie, makes around 25-30)

160g plain flour

8tbsp cocoa powder

1 teaspoon bicarbonate of soda

1/4 teaspoon baking powder

250g sugar

140g room-temperature butter

1 large egg

Method:

1. Mix the dry ingredients together in a large bowl, then, using an electric mixer, add the butter and the egg. 

2. Mix until the ingredients come together to form a dough. (Note: Mine wasn't combining at all, so I cracked another egg in there!)

3.Take a pinch of the dough, and roll into a ball. Place on baking paper and slightly flatten the ball. Space the balls at least two inches apart because they spread! (For lack of another baking tray, I did a load in a muffin pan which actually made the sizes quite uniform! So if you're wanting equal sized cookies I'd suggest that).

4. Bake for nine minutes at 190 degrees.

5. Remove from oven and leave to cool on tray for a few minutes before transferring to a wire tray to cool completely.

For the filling I used the vanilla buttercream I use for practically everything from Hummingbird which is very similar to the recipe here albeit more butter.

Ingredients for the filling:

115g butter

260g icing sugar

2 tsp vanilla extract

2 tsp milk (if required)

1. Place butter in mixing bowl and beat with electric mixer at a low speed before gradually adding in the icing sugar and vanilla extract.

2. Turn the mixer to high and beat for 2-3 minutes until filling is light and fluffy.

3. Take a teaspoon amount of the filling and place on the flat side of the cookie, before finding one of a similar size and sandwiching them together.