OH LORD! There’s no need to panic if you’re running out of Oreos. Just make them yourself, and you’ll have tons of them to nibble on during the entire day 🙂
(for the cookies)
220g butter at room temperature
200g caster sugar
1 egg at room temperature
250g all-purpose flour
8g baking powder
a pinch of salt
(for the filling)
100g butter at room temperature
1 tbsp cream or milk
a pinch of salt
400g icing sugar
First, make the cookies. In a large bowl, beat butter and sugar until pale and fluffy. Add egg and mix until incorporated.
Add the rest of the ingredients and mix until you have a smooth cookie dough.
Divide the cookie dough into 2 squares, wrap in plastic foil and chill for 40 minutes.
Preheat the oven to 350°F/180°C and cover two baking sheets with parchment paper.
Dust your working surface with a little flour and rol out one dough square to a flat pancake. Cut out equally sized circles, arrange them with a few centimeters of extra space onto the baking sheet. Repeat this step for the other dough square.
Bake the cookies 12 minutes in the oven. Let cool down for 3 minutes on the baking sheet, next transfer them to a wire rack and let cool down completely.
While the cookies are cooling, make the buttercream filling. In a large bowl, mix butter with cream and salt until fluffy. Add icing sugar and mix for 4 more minutes until the buttercream has become very fluffy.
Fill a piping with plain nozzle with the buttercream and pipe buttercream on half the amount of cookies. Press the remaining cookies on top to make sandwiches. There they are, your very own homemade Oreos!