So. I know I made a Homemade Oreo recipe post already. Like, a really long time ago. And guess what? They were inferior to these Oreo Cookies. In both taste and aesthetic quality.
However, these were much more time consuming. But, like why are you even here if you want a quick Oreo cookie? Obviously you can just go to the store a buy a package.
It's cheaper. And you will probably not take an hour to do it.
Or longer, if you are like me and are running on 5 hours of sleep and are tired beyond belief therefore taking you longer than normal to do simple tasks.
In all seriousness, I've been dying to try out the TKO recipe in the Bouchon Bakery Cookbook. I've have the book for many years now but never got around to doing it! Mostly because I wanted to wait until I had a pretty enough cookie cutter. Lame excuse, I know, but I'm a huge visual presentation gal.
Makes about 12-15, three inch sandwich cookies
260g white chocolate, chopped
260g heavy cream
1 tsp vanilla
Place white chocolate in a heatproof bowl.
In a small saucepan heat the whipping cream. Bring to a simmer. Pour hot cream over chopped white chocolate. Let sit for about 2 minutes to melt the chocolate. Whisk to combine. Add the vanilla.
Wrap with plastic wrap and place in the fridge for about 3 hours or overnight until set.
Once thoroughly chilled whip the ganache until slightly fluffy and can hold its shape. Be careful not to over-mix!
260g a.p flour
87g cocoa powder
1/4 + 1/8tsp baking powder
8oz unsalted butter
2 tsp salt
In a medium bowl, sift the flour, cocoa and baking powder. Set aside. In a large bowl beat the butter and sugar until light and fluffy. Add salt, beat to combine. Add the flour in two additions. Mix until just moistened.
Dump dough onto the counter and press together to form a 6" rectangle shape. Wrap with plastic wrap and place in the fridge to chill for at least 20 minutes.
Meanwhile, preheat your oven to 325 degrees. Once chilled, roll out to about 1/8" thick, on top of plastic wrap or a large silipat so it doesn't stick to the counter. Use a 3" round scalloped cookie cutter to cut out the cookies. Transfer onto a baking sheet lined with a silipat. Chill for about 10 minutes before baking.
Bake for about 15 minutes or until fragrant and slightly cracked on the top. If the cookies form slight bubbles on the surface, take another silipat and lay it on top of the cookies while they are still hot. Use a spatula and press down on the cookies to make them more smooth.
Remove silipat once cooled slightly. Transfer cookies to a rack to cool completely.
Once cookies are cooled and the ganache has set for at least 3 hours, transfer it to a piping bag fitted with a round tip, or use a spoon to spread the creme on the backside of a chocolate biscuit. Sandwich two cookies together, and repeat until all are filled.
Store in airtight container in the fridge or freezer. Best eaten first few days after making. Enjoy!
I had to adapt the recipe slightly because I found that filling didn't stiffen enough, or hold its shape very well at room temperature. However I put them in the freezer to store them and they were super delicious taken just right out of there. Crispy and sweet, what more could you want?