/ 5

Step by Step: Homemade Oreos

Serves 25 to 30 cookies
Prep time 25 minutes
Refrigeration 20 minutes
Cook time 15 minutes

Nutrition facts

Per serving (1 cookie): Calories – 224; Protein – 2 g; Fat – 11 g; Carbohydrates – 33 g; Fibre – 2 g; Iron – 1 mg; Calcium – 13 mg; Sodium – 27 mg

Why buy cookies when it’s so easy to make them yourself? Here’s a step-by-step guide to making Oreo-style cookies that are just as good as store-bought ones. P.S. You know what? We actually like these ones better!

Ingredients

For the cookies:

310 ml (1 1/4 cups) cocoa powder
375 ml (1 1/2 cups) flour
5 ml (1/2 tsp) baking soda
250 ml (1 cup) butter, softened
375 ml (1 1/2 cups) sugar
125 ml (1/2 cup) brown sugar
2 eggs (1 whole and 1 yolk)
5 ml (1 tsp) vanilla extract

For the frosting:

125 ml (1/2 cup) butter, melted
750 ml (3 cups) icing sugar
5 ml (1 tsp) vanilla extract

Steps

For the cookies:

1- Preheat the oven to 162°C (325°F). In a bowl, mix the cocoa powder, flour and baking soda.

2- In another bowl, use an electric mixer to whip the softened butter with the white and brown sugar for 2 to 3 minutes until light in colour. Whip in the whole egg, egg yolk and vanilla.

3- Use a spatula to gradually fold in the dry ingredients.

4- Divide the dough into two balls. Wrap each ball of dough in plastic wrap and refrigerate for 5 to 10 minutes.

5- Place a ball of dough between two sheets of parchment paper. Using a rolling pin, roll the ball out until 0.5 cm (1/4 in.) thick. Repeat with the other ball of dough.

6- Using a round cookie cutter or glass, cut out 50 to 60 circles in the dough. Place the circles of dough onto one or more baking sheets lined with parchment paper. Bake for 15 to 18 minutes. Remove from the oven and let cool.

For the frosting:

7- In a bowl, use an electric mixer to whip the melted better, gradually incorporating the icing sugar and vanilla. Cover the bowl with plastic wrap and refrigerate for 15 to 20 minutes.

8- Place the frosting between two sheets of parchment paper. Use a rolling pin to roll out the frosting until 0.5 cm (1/4 in.) thick. Using a round cookie cutter or glass, cut out 25 to 30 circles the same size as the cookies