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Homemade Oreo Cookies

av Ryszard Rzepa for

Oreo that is the most popular and best-selling cookie in the United States. Brittle, hard round biscuits cocoa postponed a layer of sweet cream. Oreo first appeared in 1912 in New York, and their popularity continues unabated not only in America but also around the world. Although I am not an avid fan of them and decidedly more than the will of the fragile cake filling :-) I decided to try to make them at home. The Internet is full of recipes for Oreo. Most unfortunately more like cocoa awnings than Oreo from the store. So I tried ... I tested different combinations of ingredients ... and here they are! Exactly as I wanted. The truest homemade Oreo. I will say more ... Appliances are even better! And now you can have them at home.

for 22 - 25 pcs:


235 g wheat flour
145 g butter
50g caster sugar
50 g of a dark cocoa
1 large egg
1 teaspoon vanilla extract
1/4 teaspoon salt (2 g)

Vanilla cream:

110 g of butter at room temperature
185 g icing sugar
35 g of cream 36%
2 teaspoons vanilla extract



1) Pour flour into a bowl, add the cocoa, powdered sugar and salt. Mix. Pour vanilla extract. Butter, cut into cubes. Rub butter fingers with the dry ingredients. Add the egg and knead a smooth, uniform dough. Formation into a dough ball, wrap it in plastic wrap and chill in the refrigerator for 30 minutes.

2) Baking tray of cookies baking parchment paper. Pastry board or countertop also baking parchment paper. Chilled dough from the refrigerator and roll out to a thickness of 4 mm. 

3) For the dough gently compress any pattern with a stamp in the dough. However, do not press too hard punch.

4) Then, using a round cookie cutter or such. Metal glass with a diameter of 4.5 - 5 cm cut out biscuits.

5) Cookies lay on the prepared baking tray in small increments. Cool in refrigerator for 15 minutes.

Preheat the oven to 190 ° C. Bake cookies for about 10 - 12 minutes. Remove from the oven. After a while, translate cookies on the grill and leave to cool.

Vanilla cream:

Mix butter with sugar until white. Pour vanilla extract, add the cream. Beat a moment to connect the components.

Cream translate into a piping bag completed a round ass. Or you can simply cut off the tip of the sleeve without imposing asses. Apply the cream on one cookie, press the second cake. Cool down.

Bon Appetit! :-)