OREO RECIPES RECIPES

Steps:

• Heat the oven to 180C/fan 160C/gas 4 and line three 20cm loose-bottomed cake tins. Stir together the flour, cocoa and bicarb in a bowl. Melt the chocolate, sugar and butter with 100ml of water in a pan until smooth, then leave to cool.
• Once cooled, transfer to a mixing bowl and whisk in the eggs one by one, until combined, followed by the vanilla extract. Slowly whisk the wet ingredients into the dry ingredients and stir until fully combined. Divide equally between the three cake tins and bake for 20-25 minutes or until risen and firm to the touch. Leave to cool completely in their tins.
• To make the Oreo buttercream, blitz the Oreos in a food processor to fine crumbs. Tip the butter into a large bowl and, using an electric whisk, beat until really light and fluffy. Add the icing sugar, a spoonful at a time, whisking well in between, until you have a really light buttercream. Add the Oreos and whisk again. Add a little milk to loosen if it is thick.
• Put one of the sponges on a cake stand or plate and, using a palette knife, spread over a thick layer of icing, then repeat with the other sponges. Spread a layer of icing over the sides. Push the Oreos into the top of the cake to decorate and cut into slices to serve. Will keep for three days in an airtight container.

Steps:

• Prepare the dough: Sift together the cocoa powder, flour and salt in a large bowl.
• Using a mixer, cream the butter and sugar. Add the eggs one at a time, then the vanilla, incorporating each ingredient before adding the next. Add the dry ingredients and mix just until incorporated, scraping the bottom of the bowl with a rubber spatula.
• Divide the dough into 2 pieces; place one piece between 2 lightly floured sheets of parchment paper and roll into a 1/4-inch-thick rectangle. Repeat with the other piece of dough. Refrigerate both rectangles, covered with the parchment sheets, until firm, at least 1 hour or up to several days.
• Using a 2-inch round cutter, cut the dough into 64 circles. (You can reroll the scraps once.) Place the cookies about 2 inches apart on ungreased baking sheets and chill for 20 minutes. Preheat the oven to 325 degrees.
• Bake the cookies until they are set and slightly darker around the edges, about 20 minutes. Cool completely on wire racks.
• Meanwhile, prepare the filling: Using a mixer, cream the butter and shortening until fluffy. Beat in the confectioners' sugar and vanilla.
• Flip half of the cookies upside down and top each with 1 level tablespoon of filling. Press the remaining cookies on top to make sandwiches.