I wanted to prepare something for my daughter that she likes. Not something ordinary, but with an element of surprise. One day, by chance, on the internet site www.framar.bg, I saw a recipe for homemade Oreo cookies. I was very intrigued and copied the recipe right away. Well, I put it on the large pile of recipe ideas waiting to come to life one day, but certainly in the far uncertain future. But these cookies were ready rally quick because I was curious to see how they would look – would they be beautiful, would they be as black as the real ones, and would they taste like them.
Well, beauty and color you can see. You can only trust me for the taste. Try to prepare them, too 🙂
I will be glad if you write and show me your beautiful patterns. I look forward to it!
INGREDIENTS:
DIRECTIONS:
Mix flour, cocoa and baking soda in a bowl.
Put the butter, sugar and salt in the mixing bowl.
Beat with a mixer briefly until a homogeneous fluffy mixture is obtained.
Add eggs and beat again.
Add the flour with the cocoa.
Stir occasionally until the flour is absorbed.
You get a hard and black dough. Wrap the dough with fresh storage foil and let it rest for about 1 hour in the refrigerator.
Divide the dough into 3-4 balls. As the dough sticks to the rolling pin, I used fresh storage foil while rolling the dough sheets.
A thin sheet of about 2-3 mm should be obtained.
Cut circles with a ring or a thin edge glass with about 6 cm in diameter.
Now you can use your imagination to decorate the cookies. You can leave them unadorned, but these cookies are especially made for the joy of children, so I suggest you that if you do not have interesting sweets stamps, stimulate your imagination and look around the house. Any object that can leave a mark is suitable to decorate the sweets. For a nicer cookie cutter edge, I used an aluminum mini pastry form.
I decorated some of the sweets with the beautiful flower of a ring of my daughter.
The other part I decorated with the centerpiece of the spiral of the large strainer.
Surprisingly beautiful patterns turned out.
Arrange the sweets in a pan with parchment paper.
Bake for 7-8 minutes at 180 degrees.
Allow the cookies to cool.
For the cream, beat with the mixer the softened, but not melted, butter with the sugar.
Add the cream cheese and the vanilla and continue beating.
Beat well until you get a fluffy cream.
Fill the cream into a decorating tube and spray over the cookie. Stick another cookie on top. Repeat for all cookies. If you do not have a decorating tube, spread the cream on the cookies with a knife.
Now you can apply the well-known sequence of movements: dip into the milk, open and lick ... And so, until they finish 🙂
If I can do it, so can you!
Bon appetit!
Ingredients
Directions
Mix flour, cocoa and baking soda in a bowl.
Put the butter, sugar and salt in the mixing bowl.
Beat with a mixer briefly until a homogeneous fluffy mixture is obtained.
Add eggs and beat again.
Add the flour with the cocoa.
Stir occasionally until the flour is absorbed.
You get a hard and black dough. Wrap the dough with fresh storage foil and let it rest for about 1 hour in the refrigerator.
Divide the dough into 3-4 balls. As the dough sticks to the rolling pin, I used fresh storage foil while rolling the dough sheets.
A thin sheet of about 2-3 mm should be obtained.
Cut circles with a ring or a thin edge glass with about 6 cm in diameter.
Now you can use your imagination to decorate the cookies. You can leave them unadorned, but these cookies are especially made for the joy of children, so I suggest you that if you do not have interesting sweets stamps, stimulate your imagination and look around the house. Any object that can leave a mark is suitable to decorate the sweets. For a nicer cookie cutter edge, I used an aluminum mini pastry form.
I decorated some of the sweets with the beautiful flower of a ring of my daughter.
The other part I decorated with the centerpiece of the spiral of the large strainer.
Surprisingly beautiful patterns turned out.
Arrange the sweets in a pan with parchment paper.
Bake for 7-8 minutes at 180 degrees.
Allow the cookies to cool.
For the cream, beat with the mixer the softened, but not melted, butter with the sugar.
Add the cream cheese and the vanilla and continue beating.
Beat well until you get a fluffy cream.
Fill the cream into a decorating tube and spray over the cookie. Stick another cookie on top. Repeat for all cookies. If you do not have a decorating tube, spread the cream on the cookies with a knife.
Now you can apply the well-known sequence of movements: dip into the milk, open and lick ... And so, until they finish 🙂
