|All purpose flour||2 cups|
|Cocoa powder||¾th cup|
|Baking powder||1 ½ tsp baking powder|
|Vanilla essence||few drops|
In a bowl add 2 cups of flour, ¾th cup cocoa powder. I used Hintz cocoa, ½ tsp salt, 1 ½ tsp baking powder. Mix well and keep it aside. In another bowl, add 1 cup butter and 1 cup *powdered sugar / icing sugar; whisk it well using electric hand blender. Now add 1 egg followed by few drops of Vanilla essence and whisk it again.
Now add the flour and cocoa powder mixture little at a time and whisk in *low-speed. Once it forms into dough, roll it in the plastic wrap and place it in the refrigerator for 30 minutes. Meanwhile prepare the filling………..
Cream filling :-
|icing sugar**||2-2 ½ cup|
|vanilla essence||few drops|
|salt||pinch of salt|
Take ½ cup of butter, pinch of salt, splash of vanilla in a large bowl and whisk it well using electric hand blender. Once it become light and fluffy, add 2-2 ½ cup of icing sugar little at a time and whisk it well. Add icing sugar (as required) to get the right consistency. If your cream mixture is too thick add splash of milk and whisk it well….
Baking and assembling the cookies :-
Now take the dough out of the fridge and place it between 2 parchment papers. Roll it into thin sheet. Using cookie cutter, cut into desire shape. Place the cookies in the baking tray with silicon mat and bake it in the pre-heated oven at 180°C for 10 to 12 mins.
Let the cookies cool completely. Fill the cookies with prepared butter cream using piping bag or spoon and sandwich it. Yummy Oreo Cookies ready for consumption.
* I used normal sugar and grounded it in the mixer. Add powdered sugar to get smooth cookies.
* Once you added the flour, mix it in low-speed. If you over-mix the dough, cookies will become hard.
** Use commercial icing sugar to get smooth filling.
** Add milk to adjust the cream consistency. If your cream is perfect, skip the milk.