Homemade Oreos
Prep Time: 20 minutes minutes
Servings: 270 grams
Recreate everyone’s favourite cream-filled chocolate cookie in a style suitable for texture modified diets.
Print Recipe
Oreo Biscuit
Finely crumb Oreos in a food processor, then place into a bowl and mix to a smooth paste with 50g of water.
Whisk remaining water and Shape It in a saucepan, bring to the boil over medium heat, and simmer gently for 2 minutes, stirring occasionally.
Stir half the hot Shape It mixture into the crumb paste, then stir in the rest and mix until smooth.
Pour immediately onto one of the lined trays, cover with a sheet of baking paper and press or roll out to an even layer around 4mm thick. Refrigerate until set.
Vanilla Cream
Cream all ingredients together until light and fluffy.
Pour immediately onto one of the lined trays, cover with a sheet of baking paper and press or roll out to an even layer around 3mm thick. Refrigerate until set.
Hints & Tips
To add an attractive pattern to the tops of your Oreos, set your Oreo mixture on two lightly greased spring form tin bases. The spring-form bases are generally around 5mm deep, so divide the mixture between the two bases, cover with cling film or baking paper, and press down with a flat tray to achieve even 5mm layers of biscuit. 
Dysphagia
Texture Modified Foods
Wound Care
Malnutrition
Living Well Nutrition
Accessories
Our Brands