Homemade Oreos

Course: Dessert

Prep Time: 20

Servings: grams

Recreate everyone’s favourite cream-filled chocolate cookie in a style suitable for texture modified diets.

Print Recipe

Equipment

▢
Stove Top
▢
Refrigerator

Ingredients

Oreo Biscuit

▢ 1 pack Oreos with cream filling (137g)
▢ 135 ml water
▢ 2 scoops A Shape It

Vanilla Cream Frosting

▢ 50 grams unsalted butter
▢ 45 grams icing sugar
▢ 1 ½ tsp vanilla essence
▢ 1 tsp full cream milk (5ml)

Instructions

Preparation

Line two trays with baking paper, and prepare another two sheets of baking paper the same size.

Method

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.

To Serve

Use a 4cm round cutter (preferably fluted) to cut out Oreos and vanilla cream, then sandwich the cream between two cookies. Serve at room temperature.

Notes

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.

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Homemade Oreos

Homemade Oreos

Equipment

Ingredients

Oreo Biscuit

Vanilla Cream Frosting

Instructions

Preparation

Method

Oreo Biscuit

Vanilla Cream

To Serve

Notes

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