---
comments: true
tags:
  - cookie
  - dessert
---
# :cookie: Oreos

![Oreos](../assets/images/oreos.jpg){ loading=lazy }

| :timer_clock: Total Time |
|:-----------------------: |
| 51 minutes |

## :salt: Ingredients - Biscuit

- :butter: 225 g butter
- :candy: 50 g muscavado sugar
- :candy: 150 g caster sugar
- :egg: 1 large egg
- :ear_of_rice: 250 g all-purpose flour
- :chocolate_bar: 150 g cocoa powder
- :salt: 1 tsp salt
- :cup_with_straw: 0.5 tsp baking soda

## :salt: Ingredients - Filling

- :butter: 160 g butter
- :salt: 0.13 tsp salt
- :candy: 250 g confectioners' sugar
- :glass_of_milk: 1.5 Tbsp whole milk
- :icecream: 0.25 tsp vanilla

## :cooking: Cookware

- 1 stand mixer
- 1 rolling pin
- 1 parchment paper
- 1 baking sheet

## :pencil: Instructions - Biscuit

### Step 1

Preheat oven to 375°F.

### Step 2

In a stand mixer, cream together butter, muscavado sugar, and caster sugar until it is light and fluffy.

### Step 3

Beat in 1 large egg.

### Step 4

Add all-purpose flour, cocoa powder, salt, and baking soda and bring together.

### Step 5

Roll dough with a rolling pin to 3 mm (1/8 inch) thick in two stages with an unfloured rolling pin and between two
sheets of parchment paper.

### Step 6

Refrigerate the rolled dough for at least 30 minutes.

### Step 7

Use a 4 cm (1.5 inch) cookie cutter to cut out cookies and place on baking sheet.

### Step 8

Bake at 375°F for 14 to 16 minutes.

## :pencil: Instructions - Filling

### Step 9

Cream butter and salt for 3 to 5 minutes until it is nice and pale.

### Step 10

Add confectioners' sugar in two stages and keep mixing until it is nice and pale.

### Step 11

Add whole milk and vanilla and beat until nice and pale.

### Step 12

Pipe buttercream in between two biscuits with the flat sides in the middle.

### Step 13

Refrigerate for a little bit so the buttercream firms up.

### Step 14

Enjoy!

## :link: Source

- <https://www.youtube.com/watch?v=Yb59UR2mUNg>