I sent some of these with him to do his practice presentation run at my mums last night, and they were very well received.
Although I have my Kenwood kitchen mixer, its nice to have recipe where you don't cream anything, you just whisk, and stir. Very refreshing!
This one has been on my list for a while.
This is a Bakerella recipe, oh man, I love this woman. She is SO dam clever.
I should admit... I sorta forgot to get a picture of the finished product.
Noob mistake, I know, I got pictures leading up to it... And now, they are all gone!!
Cos they were pretty dam good.
I went for a super cute scalloped look for my oreos.
And they were super cute.
And super yum.
They stretched out a wee bit once cooked. CUUUUUTE!
Although these were awesome, they were a bit of work. And the thing is, I didn't feel like they really tasted quite like Oreo's... at all... I can't put my finger on it, but I couldn't seem to get the cookies hard enough, crunchy enough... Especially once iced, and after a few hours of sitting, the icing soaked in a little and made them more soft.
DO NOT CONFUSE THIS.. these were good, just not good oreo's. Good cookies.
Check out Bakerella for some much more adorable photos than I can provide, or remember to take.
These reminded me of my dads chocolate slice, which is way faster to make, like WAY faster, but these are worth a go. Let me know if you have better luck with the crunchy factor.
228 g unsalted butter, melted and slightly cooled.
3/4 cup sugar (150g)
1 teaspoon pure vanilla extract
1 cup (200g) milk chocolate chips, melted and slightly cooled
1 3/4 cups all-purpose flour
1/2 cup cocoa
1 teaspoon salt
1/2 teaspoon baking soda
114g unsalted butter, softened
1 2/3 cups icing sugar
1 teaspoon pure vanilla extract
1 Tablespoon milk
Pinch of salt
Food colour, optional
- In a medium bowl, whisk together the butter and sugar until well combined. Whisk in the vanilla and chocolate. Whisk in the egg until combined.
- In another bowl, whisk flour, cocoa, salt and baking soda until combined. Stir flour mixture into the chocolate mixture. Mix well, using your hands to combine if wanted.
- Let the dough sit for an hour to firm up.
- Transfer the dough to a sheet of wax paper. Shape into a log about 2 1/2 inches in diameter. Place log along the edge of wax paper. Shape as you roll to maintain a smooth cylinder (it's a little harder than you would think :S).
- Twist ends of paper to secure and help keep the shape compact.
- Refrigerate for at least 2 hours, I did mine overnight. If log begins to settle on one side, turn slightly every 15 minutes until hardened more, so as to not end up with a flat side.
- Preheat oven to 160C (325F) and line baking sheet with parchment paper.
- Cut dough in quarter inch thick slices (this is where I cut my shape out, because my log was not pretty...)
- Place on prepared baking sheet and bake for around 20 minutes, or until cookies are firm to the touch.
- It's really hard to tell when they are done, because they are so naturally dark.
- Cool cookies, and prepare the filling. In a mixer, beat the butter until smooth and creamy. Add sugar and vanilla and beat until smooth. Add milk and salt and continue beating until smooth again. Place about a tablespoon of filling on the bottom of one cookie and sandwich with a second. Repeat with remaining cookies and eat them all.... or try not too...