home-made oreos - better than from the packet. oh yum!

I almost fell over when I tasted my first bite. These are seriously good.

Just make them. Today.

Then share them with someone you will have a friend forever. They really are that good.

I haven't even tried one dipped into icy cold milk yet.... I can't wait.

Thanks to Deb from Smitten Kitchen for the original recipe which I did change slightly.

I made 33 little sandwiches of perfection

1 1/4 cups plain flour

1/2 cup unsweetened cocoa

1 tsp baking soda

1/4 tsp baking powder

1/4 tsp salt

1 cup caster sugar

1/2 cup plus 2 tbsp room temperature butter

1 large egg

Preheat the oven to 190C.

Place the flour, cocoa, baking soda and powder, salt and caster sugar into a food processor. Pulse until smooth. Add the butter and pulse until you get coarse breadcrumbs. Add the egg and process until you get a ball. You may need to add a touch of cold water to make it come together.

Roll the dough out on a floured bench until 5mm thick. Cut into circles (mine were about 1 inch across). Place onto lined baking trays (they will only spread slightly so can be close).

Bake in the oven for 8-9 minutes. They are really quick at cooking so keep a close eye on them. They will puff up in the oven and look super cute. Remove from oven. Cool on trays for 2-3 minutes then move to a rack to cool completely. Fill them when cold.

Filling

1/4 cup butter, room temperature

1/4 cup copha (vegetable shortening)

2 cups icing sugar

2 tsp vanilla essence

In the food processor pulse the butter and copha until smooth. Add the icing sugar and vanilla and mix until smooth and fluffy.

Sandwich two biscuits together with a generous spoon of filling. You can be quite generous - I had lots of leftover filling. Be a bit delicate with the filling so you don't break the biscuits. My filling was quite thick, but if it is thin enough you could pipe it onto the biscuits.