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Prep Time: 0 Minutes Cook Time: 8 Minutes |
Ready In: 8 Minutes Servings: 28 |
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These cookies are an amazing substitute, if you do not have real oreos. And, they taste so awesome! :) Ingredients:
cookies |
70g (5 tablespoons) unsalted butter |
1 1/4 cups plain flour |
3/4 cup cocoa powder |
1/2 tsp. baking powder |
1/4 tsp. baking soda |
1/4 tsp. salt |
1/3 cup caster sugar |
1/3 cup dark brown sugar |
1 egg |
1/2 tsp. vanilla |
icing |
113g (1/2 cup) unsalted butter, at room temperature |
1 1/2 cups icing sugar |
1/4 cup caster sugar |
pinch salt |
1 tsp. vanilla |
Directions:
1. 1. In a small saucepan, heat the butter gently until just melted. Remove from heat and set aside to cool slightly.
2. 2.In a medium bowl, whisk together the flour, cocoa, baking powder, baking soda and salt. Set aside.
3. 3. Add the sugars to the (now slightly cooled) butter and whisk until no lumps remain. Add the egg and vanilla and keep whisking until smooth and creamy.
4. 4. Pour the wet ingredients into the dry and mix with a wooden spoon or dough whisk. This is a dry dough, so you will probably need to get in with your hands, as well. Once the dough has come together into a cohesive ball, divide into two separate pieces. Wrap each in clingfilm and place in the refrigerator to chill for 30 minutes.
5. 5. Preheat your oven to 170°C/ 350°F. Line two baking sheets with parchment paper and remove the dough from the fridge. Roll out, between two pieces of parchment, to a thickness of 1/8″. Using a 1 7/8″, cut out circles and place on the waiting baking sheets. (Obviously, you can use whatever size cutter you want, but I like these to be quite small.)
6. 6. Bake cookies for 8 minutes, and remove to a wire rack to cool completely before icing.
7. 7. To make the icing, beat the butter with an electric mixer until light and fluffy. Slowly add the sugars, salt and vanilla, and continue beating until just combined.
8. 8. Using a 1/2″ tip on a piping bag, pipe large dollops (about one teaspoon) into the centre of half the cookies. With a “matching cookie” (I pair them up according to size first) gently press down on the icing until it just reaches the sides. These cookies will keep in an airtight container for one week, and actually improve for for a day or so.
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