| Time | Servings | Difficulty |
|---|---|---|
| 00:30 | 1 | Easy |
Introduction
To share
I really like the Oreos. They are slightly crunchy with a very pronounced cocoa taste and the slightly vanilla cream is melting. I made these cookies for my daughter’s class and they were successful. These cookies need to be prepared a little time before eating so that the cream is set and the cookies are crunchy. Well, there are 2 ways to eat them, either we separate them in 2 to eat first the cream and then the biscuit, or we dip them in a large glass of fresh milk. With a tea it’s not bad too… it makes + than 2 then. There must be others, and how do you like them?
1 serving makes about 20 Oreos.
Ingredients
|
Biscuits
|
|
| 175 g salted butter à température ambiante | |
| 1 egg | |
| 125 g icing sugar | |
| 250 g flour | |
| 30 g cocoa powder | |
|
Cream
|
|
| 5 cl unsweetened condensed milk | |
| 20 cl whipping cream | |
| 1 tsp liquid vanilla extract |
Instructions
|
1
|
Prepare the cookiesIn a bowl, combine the soft butter, sugar and cocoa powder.
Then add the egg and then the flour. Mix thoroughly by hand, or using a hook if using a food processor, until you obtain a smooth and homogeneous dough. Form a ball with this dough, wrap and reserve in the refrigerator for 60 minutes. |
|
2
|
Preheat the oven to 190 ° C.
Take the dough out of the refrigerator and knead it lightly. Then place it between 2 sheets of baking paper, then roll it out to about 2-3 mm thick. |
|
3
|
Cut out circles of pasta using a cookie cutter about 4-5 cm in diameter and place them on a baking sheet lined with parchment paper.
Bake for 10 minutes. Let the baking sheet cool on a wire rack. |
|
4
|
Prepare the creamPour the liquid cream into a salad bowl and whip with a mixer at maximum power to obtain the texture of whipped cream.
As soon as the cream is mounted, pour in the condensed milk and the vanilla, beating at medium speed or using a spatula to incorporate it well. Pour this device into a piping bag and set aside in the refrigerator for 30 minutes. |
|
5
|
Assembling the cookiesPlace a little cream on half of the shortbread cookies and close with the other half delicately.
Reserve in the refrigerator for up to 30 minutes. Store cookies in a dry place in an airtight container. |
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