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–+ servings

Homemade Oreos

Course: Dessert
Prep Time: 20 minutes
Servings: 270 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.