I’m back with another BuzzFeed Tasty taste test on my YouTube Channel! Today’s taste test will be their Homemade Oreos. If you didn’t see my last BuzzFeed Tasty taste test, you can check that post out here.
Instead of sharing one of my own creations, I’ll be testing one of Tasty’s recipes and today it’s all about Oreos.
I have been wanting to try making my own homemade Oreos for awhile now and when the Tasty video popped up on my Facebook feed I just knew I had to give theirs a go. Plus it meant a new and fun video for you guys and a fun kitchen experiment for me!
My recipe differs ever so slightly from BuzzFeed’s so I will include that below. Very minor butter and sugar adjustments. What can I say? I can’t help myself….
I hope you enjoy the video and if you do let me know in the comments below if you would like to see more of these and be sure to subscribe to my YouTube Channel!
Now, a few notes on the recipe and the homemade Oreos themselves:
The chocolate biscuit turned out softer than a traditional Oreo so next time I would cook them longer. Around another 5 minutes.
The cookies are similar in texture to shortbread but have a deep, dark chocolate flavour. If you wanted them black like real Oreos I would add a few drops of black food colouring paste.
The filling is perfect. Honestly, the filling taste better than the original!
These Oreos are certainly less ‘fake’ tasting.
Overall not an ‘Oreo’ but very similar.I would say as close to an Oreo as you can get without adding an nasty additives.
- 200 g Butter, Softened (1 Cup)
- 3/4 Cup Sugar
- 2 Large Eggs
- 2 Cups All-Purpose Flour
- 1 and 1/4 Cups Dark Cocoa Powder (Dutch process)
- 1/2 tsp Baking Soda
- 110 g Butter, Softened (1/2 Cup)
- 2 Cups Icing Sugar
- 1 tsp Vanilla Extract
Cream together the softened butter and sugar until light and fluffy.
Beat in eggs until smooth.
In a separate bowl, mix the flour, cocoa and baking soda together and add to the wet ingredients.
Mix until a dough forms.
Flatten the dough into a flat circle or square, wrap in plastic wrap and refrigerate for an hour.
Preheat the oven to 160°C or 325°F and line two baking trays with baking paper and set aside. Remove the dough from the fridge and divide the dough into 4 (this way the dough stays cool longer and prevents the need of re-chilling later on).
Place a quarter of the dough on a lightly floured bench and roll out the dough to around about a 1/4 inch thickness. (Alternatively you can roll out the dough between two sheets of parchment paper).
Using a small round cookie cutter (Tasty suggest the rim of a champagne glass is the perfect size) cut the dough into rounds and place on the prepared baking trays, leaving at least 1/2 an inch between each cookie.
Re-roll out any scraps to cut additional cookies. Repeat with this process with each remaining pieces of dough.
Bake for 15-20 minutes. (I baked for 15 but would suggest baking for 20 if you want a crisp Oreo-like cookie).
Allow the cookies to cool completely while you make the cream filling
To make the filling, beat the butter until smooth.
Add in the icing sugar and vanilla extract and beat until all combined and fluffy.
Spread a generous scoop of the icing onto one of the cookies and sandwich it with another. Give it a very light press and scrape any excess off to clear and even out the sides.