How to make oreo at home. Legendary Perfection: Homemade Oreo Cookies
Oreo - famous brand who makes cookies. It consists of two round chocolate discs with a cream filling between them. Cookies were first produced in 1912 and have been the best-selling baked goods ever since. The filling in cookies can be of different tastes. Most popular: strawberry milk shake, blueberry ice cream, mint, green tea etc.
Today, for dessert, we offer you to cook delicious Oreo chocolate cookies at home with a creamy layer. If you follow our step by step recipe, then you will get tender and crispy pastries, which are the best fit for a morning cup of coffee.
TIME: 60 min.
Easy
Servings: 6
Ingredients
- flour - 250 g;
- butter - 200 g (110 g will go to the dough, 90 g to the cream);
- powdered sugar - 230 g (110 g will go to the dough, 120 g to the cream);
- large egg - 1 pc.;
- cocoa (powder without filler) - 2 tablespoons;
- baking powder - 1/2 tsp
Cooking
For our recipe, we took it out of the fridge in advance. butter. It should be soft enough by the time it's cooked. We preferred cocoa in the form of a powder without fillers.
Put soft butter (110 g) in a large bowl and pour powdered sugar (110 g) to it. At medium speed of the mixer, we interrupt these two ingredients in homogeneous mass. 
Beat in a large egg and continue beating everything together. 
In a separate bowl, sift flour, add baking powder and cocoa. Mix everything with a spatula. 
Add the butter-egg mixture to the flour mixture. Let's mix. Let's form chocolate dough for our cookies. 
Let's roll it into a ball. Before cooling on the shelf of the refrigerator, wrap in food-grade polyethylene. Let's go cool down. 
After twenty minutes, put the dough on the working surface of the kitchen table, freeing from the film. With a rolling pin, gently roll into a layer, the approximate thickness of which should not be more than three millimeters. With a confectionery ring (we have a diameter of 7 cm), we squeeze out the same mugs-blanks.
Put them on the parchment with which the baking sheet is covered. Put in a preheated oven. Let's bake oreo cookies 10-15 minutes at a temperature of 180 C.
Transfer the finished chocolate chip cookies to a wooden surface. Let's wait until it cools down completely.
Prepare a cream from the remaining butter (90 g) and powdered sugar (120 g). Beat these two ingredients with a mixer. We must have a uniform oil cream. Using a pastry syringe, lay it out in one layer on a cooled chocolate circle of cookies and cover with a second one. For flavor, you can add vanillin, lemon or orange zest to the cream. If you do not have a syringe, you can take a regular bag, put the cream in it and cut off the tip.
Chocolate Oreo cookies can be served with
Chocolate Oreo cookies with a creamy layer can be made at home. This dessert is prepared quickly and easily, using available ingredients that allow you to make the taste as similar to the original as possible. Homemade Oreo cookies are light and crispy, and tender filling melts in your mouth.
Homemade Oreo Ingredients
Oreo cookies are made from the freshest, highest quality ingredients. The prepared components are grouped according to their purpose: products for the preparation of chocolate dough are placed in one group, and in the other - for a delicate cream layer.
High-quality natural products will provide a taste close to the original
To make chocolate dough you will need:
- 125 g flour;
- 125 g butter;
- 100 g of powdered sugar;
- 40 g cocoa powder;
- 0.5 tsp baking powder for dough;
- 0.5 tsp vanillin;
- 0.5 tsp salt.
It is advisable not to add other components to the cream so as not to distort the taste. For the cream layer, you need to prepare:
- 125 g of powdered sugar;
- 75 g butter;
- 0.5 tsp vanillin.
Soft butter is used for both the dough and the cream layer. room temperature. The dough made from such oil will be crispy, and the cream will be tender and uniform.
Powdered sugar is bought in the store or prepared at home. In the latter case, the sugar is thoroughly ground in a coffee grinder. Salt is taken finely dispersed, without lumps and large crystals. Such salt should easily pass through a sieve.
Dough homemade cookies will be softer than the original Kitchen utensils for making cookies
To create a chocolate cream Oreo, you will need the following kitchen utensils:
- plastic, ceramic or glass cups;
- beaker;
- sieve;
- plastic bag;
- pastry bag;
- mixer or blender;
- tablespoon;
- tea spoon;
- parchment paper;
- baking sheet.
A mixer or blender can be replaced with a regular hand whisk.
A pastry bag can be built independently from a dense plastic bag. Cream is loaded into the corner of the bag, the free edge is twisted into a tight spiral, and the sharp corner filled with cream is cut with scissors to form a small rounded hole.
The beauty of homemade cookies is that you can make them in any quantity, and you can enjoy your favorite taste without being limited to standard packaging. Step by step recipe
The first step is to prepare the chocolate dough. To do this, sift flour, cocoa, salt and baking powder into a separate cup and mix well.
Sifting will make the dough airier In another cup spread soft butter, heated to room temperature. Powdered sugar, vanillin are added to the butter and all this is whipped with a mixer or blender for 2-3 minutes.
When using a hand whisk, it will take a little longer to beat the ingredients. The work is completed when the mass becomes lush and homogeneous.
If small lumps of oil remain in the mass, do not worry - they will disappear in the process. In a cup with butter and powdered sugar, a sifted mixture of flour, cocoa, baking powder and salt is introduced in several steps.
Pour the mixture in gradually so that the mass is uniform. First, mix the dough with a spoon, then quickly knead it with your hands. The dough is thick, dense and resembles wet sand in texture. It does not stick to hands and work surface, so it is easy to work with.
The dough should be like plasticine, so that you can easily pinch off a piece from the total mass, and then return it back From ready dough roll up a dense sausage and wrap it in cling film. The sausage should have a uniform thickness, without thinning and bending. Only from a perfectly even sausage it will be possible to cut the halves of the dessert, which are the same in size.
There is another way to make identical cookie cutters. You need to roll out the dough into a uniform layer, and then cut out the same circles with a glass or glass.
The "sausage" is put in the refrigerator so that it fixes the shape, and the cookie halves are identical The edges of the film are tightly twisted and, lightly tapping the narrow edges of the sausage on a flat surface, give the dough the shape of a cylinder. The sausage is sent to the refrigerator for at least 30 minutes to solidify.
Small bumps are fine - some cookies can be put a little less cream, so there is no excess The next step is to prepare the creamy filling. Beat soft butter with a mixer for about a minute, add vanillin, powdered sugar and continue to beat the cream until tender.
Do not overdo it with vanilla, otherwise it will kill creamy taste The cream is ready when it becomes fluffy and snow-white, and the powdered sugar is completely dissolved. A cup of cream is temporarily removed in the refrigerator.
It is better to beat the cream with a mixer or blender - it is very difficult to achieve such uniformity with a whisk The chilled dough is taken out of the refrigerator, the polyethylene is unwrapped.
The dough should easily move away from the cling film. Using a thin sharp knife, the workpiece is cut into sticks 1 cm thick. At the same time, they try to keep an even round shape future cookies.
You should get an even number of circles from the dough. Turn on the oven. While it is heating to the desired temperature, the baking sheet is covered with parchment paper and the cookie blanks are laid out on it.
If you cut out circles from the dough layer, they will be thinner, but the taste will not be so pronounced. If parchment paper No, you can lightly dust the baking sheet with flour. The dough will not stick to such a sheet and can be easily removed after baking.
There should not be too much flour so that it does not distort the taste. Cookies are baked in an oven heated to 170 degrees Celsius for 10 minutes.
Do not put the blanks in a cold oven - they may not be baked or, conversely, burnt, as the cooking time will change During baking, the blanks may become covered with small cracks. This is normal, the cream will hide all the defects if placed on the inside.
To prevent cracking of cookies, you can try to pierce each blank with a toothpick in several places before baking. Leave the finished cookies on a baking sheet, let it cool. When it has cooled, prepare a pastry bag and fill it with chilled cream.
If there is no bag, you can use a confectionery syringe with any nozzle In order for the cream bag to become elastic, you need to tightly twist the free edge. As you twist, the cream will move to the free corner and squeeze out.
There should be no voids in the bag without cream The cream is squeezed onto the cookies in a spiral, moving from the center of the workpiece. The edges of the cookies are left free from the filling.
Do not spare the cream, especially if the dough turned out to be “thick” You can simplify the procedure as much as possible and spread the cream on the cookies with a regular knife. But in this case creamy mass may not be distributed evenly between the biscuit slices.
If you use a knife, apply the cream gently without pressing on the dough so that it does not crumble. The smeared blanks are closed on top with the second halves. By analogy, they do with all the other cookies.
If you want the inner surface to be smoother and the cream spread evenly, cut the "thick" cookie cutters in half lengthwise The finished dessert is put into a plastic container and placed in the refrigerator for 1-2 hours so that the cream hardens.
Serving Options
Oreos are served with chilled milk. The cookies are bitten off with milk, or the dessert is dipped into a glass, allowing the liquid to slightly soak and soften the chocolate cakes.
The milk will also taste better as it takes on the chocolate flavor from the cookies. An excellent addition to the "Oreo" will be a strong fragrant tea. Cookies are placed on the edge of a tea pair or served on a separate dish.
It is better to drink tea without sugar - so the taste of cookies will be fully revealed 
For a beautiful presentation, you can simply choose a plate that matches the color
A loved one can be presented with a pleasant surprise - homemade Oreo cookies, packed in a beautiful tin box. Cookies are stacked in dense rows, corked with a lid and tied with a satin ribbon.
Cookies intended for a gift should not lie for a long time from the moment of baking - they will quickly lose their taste Cookies will look just as appetizing in a suitable sized cardboard or wooden box. The inside of the box is lined with parchment, and then the Oreos are laid out in tight rows. The box is pasted over with bright wrapping paper, a label with a dedicatory inscription is glued on top.
Eco-friendly packaging is all the rage, so a box wrapped in kraft paper will look stylish. Dark brown cookies look great against the background of openwork snow-white napkins. They can line the bottom of the cup in which the dessert is served. It is better if the napkin is plastic, because chocolate-butter cookies can leave ugly greasy marks on a white cloth.
Guests will be happy with this serving option - the cookies will look appetizing Instead of a cup, you can use a convenient and roomy tray that can hold several glasses of drinks and several servings of cookies. Stamped cookies look like store bought
Some gourmets like to build small turrets from homemade Oreos. They save space on the table, look neat and aesthetically pleasing.
Confectionery rope will not spoil the taste of cookies Oreos are easy to make at home. The household recipe is simplified as much as possible compared to the factory one, both in terms of ingredients and in terms of cooking technology. Even novice housewives can use this recipe. Ready dessert pleases appetizing appearance and pleasant chocolate-cream taste.
Today we will prepare delicious cookies OREO at home.
Ingredients
- Flour - 150 g
- Butter - 115 g
- Cocoa powder - 50 g
- Sugar - 100 g
- Vanilla sugar - 2 sachets
- Egg - 1 pc.
- Baking powder - 5 g
- Powdered sugar - 140 g
- Milk - 25 g
How to cook
To make homemade Oreo cookies, first prepare the ingredients.
Combine flour with cocoa powder, baking powder and vanilla sugar (1 sachet). Mix.
Mix 90 g of butter with sugar.
Mix dry ingredients with butter-egg mixture. Stir with a silicone spatula.
Divide the dough into 2 parts. Wrap in cling film and flatten until it is as thick as a chocolate bar. Send to the refrigerator for 30 minutes.
- Butter (25 g) mixed with powdered sugar.
- Add vanilla sugar and 25 ml of milk. Stir.
- Fill a pastry bag with the prepared cream. Send to refrigerator.
- Put the dough on a parchment sheet, cover with a second sheet on top and roll out with a rolling pin.
- Squeeze out circles with a glass.
- Lay out blanks for chocolate chip cookies on a baking sheet lined with parchment paper.
- Send cookies to the oven, preheated to 170 degrees, for 10 minutes.
- Flip the chocolate chip cookies over and spread the cream on top.
- Cover with second cookie. Read more:.
Homemade Oreo cookies are ready.
Bon Appetit everyone!
Additional Information
Recipe for Oreo Chocolate Chip Cookies that is very easy to make at home. Incredibly simple and inexpensive recipe! The Oreo recipe is so easy that even a child can make it.
Recipe: How to make OREO cookies at home, how to cook quickly and tasty at home.
Video: OREO Cookies Recipe
Mix flour with cocoa powder, salt and baking powder.
Beat butter with powdered sugar.
Whipped butter is introduced into the dry mixture, and knead a homogeneous dough.
At this point, you can add food coloring.
We finish kneading with our hands. The result should be a soft crumbly dough.
The resulting dough is divided into three parts. We wrap each of them in cling film, flatten it, and put it in the refrigerator for 1 hour.
While the dough is resting in the refrigerator, prepare the cream. Beat the butter, adding the powdered sugar in several steps. While beating, add vanilla extract.
Add milk if necessary. The result should be a thick plastic mass.
Roll out the dough into a layer 2-3 mm thick.
With a mold of a suitable diameter, we squeeze out the blanks of the future cookies.
We spread the blanks on a baking sheet covered with parchment, and put in an oven preheated to 170 * C.
Bake for 10 minutes.
After baking, transfer the cookie halves to a wire rack and leave to cool completely.
We connect the halves with a cream.
After cooking, remove the cookies for 30 minutes in the refrigerator. These cookies will not stay crunchy for long, so it's best to eat them right away. Happy tea!
It was born in the USA in 1912. It immediately gained such popularity among Americans that its name became a household name. The fact is that "Oreo" is two biscuits of black (namely anthracite, not coffee) color, fastened to each other by means of white vanilla cream. Therefore, among black Americans, this word began to be used to refer to those people from Africa who too much wanted to please the whites, to distance themselves from "their own." However, when along with classic taste began to produce Oreo biscuits with cream of other colors, the nominal value was forgotten.
At the beginning of the 21st century, the production of popular cookies was established in the Old World, namely in Spain. It has become more accessible to Europeans, but, alas, not to Russians. You can buy Oreo cookies in Moscow only through online stores on order, while in Ukraine they are sold in every kiosk. How to explain this phenomenon? Maybe the civil services saw in the cookies a danger to the health of Russians? Or is it some kind of protection for a domestic manufacturer?
However, let's not fool ourselves with the problem of where to buy Oreo cookies, but cook it ourselves. Moreover, there is nothing complicated in this. It may not turn out as black as a branded product, but no less tasty. To achieve such a deep color, making the tongue eerie bluish, cocoa for the test is specially processed. Although this is just a marketing ploy, the color does not affect the taste in any way. BUT self-cooking cookies will save us from antioxidants E304 and E306, ammonium bicarbonate, soy lecithin and other nonsense.
In order to make Oreo cookies so that they are almost like the original, you do not have to skimp and replace the ingredients with cheaper ersatz. Only high-quality butter - a 200-gram pack. If you do not have powdered sugar, grind 250 g of sand into powder in a coffee grinder. Separate 125 grams from a pack of butter, heat it to room temperature and start beating. Gradually add 100 g of powdered sugar and half a teaspoon vanilla extract. In a separate bowl, mix 125 g flour, 50 g cocoa powder, a pinch of baking powder and a pinch of salt. Pour this into a homogeneous butter-sugar mass. At first, it will seem to you that nothing can be molded from this solid crumb. However, knead diligently, and your work will be rewarded.
Place the bun in the refrigerator for half an hour. After that, between two layers of cling film, roll out the dough into a thin layer (about 3 mm thick). Cut out circles with a cookie cutter and place them on a baking sheet lined with baking paper. Preheat the oven to 175°C. Place a baking sheet there and bake the Oreos for about 10 minutes. The main thing is not to overdo it. Although at first the biscuits will seem damp to you, they will be painfully soft. And as soon as they cool down, they will harden.