Bec's Oreo Biscuits | becs-table.com.au

Bec’s Oreo Biscuits

I call these little biscuits “Oh No Oreos” because they taste so good.  So I have been told, they are better than the processed shop bought version.  I’ve come up with many uses for them just like the bought Oreo.
You can always freeze the mix,  so you only bake off a few at a time, that will help save the waistline. Or why not bake them all and stick them in the freezer.  The latter can still be a problem with the waistline.  Frozen cookies can be lovely on a hot day, but uncooked ones are not so. lol
5 from 1 reviews
Bec's Oreos Thermomix Method
 
Bec's Oreo Themomimx and Conventional Methods
Author:
Ingredients
  • 160 g cocoa powder (use a good quality one like everything these are only as good as the ingredients)
  • 220 g plain flour
  • 160 g butter
  • 210 g raw sugar
  • 90 g brown sugar
  • 1 ½ Teaspoons salt (I know this sounds a lot but do it)
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons instant coffee powder
  • 1 Teaspoon of vanilla paste or 2 teaspoons of Vanilla extract
  • 5 egg yolks (freeze the whites for another use)
Method
  1. Bec's Thermomix Method.
  2. Put your flour and cocoa powder in the TM bowl and set to speed 7 for 10 seconds to sift. Remove from the bowl for later.
  3. Without bothering to clean out your bowl add the butter and set to speed 6 for 5 seconds then add the raw and brown sugars and again set to speed 6 for 5 seconds
  4. Add the baking powder, baking soda, salt and coffee powder and vanilla speed 3 and then while the blades are still spinning add the egg yolks one at a time scraping down the sides if needed to incorporate thoroughly.
  5. Add the pre-sifted flour/cocoa mix on speed 5 till the mix is brought together.
  6. Tip the contents of the TM out onto some cling wrap and make a sausage out of it. Pop it in the fridge till it has cooled all the way through. This should take about ½ an hour. Or you can freeze the sausage till you want to use it. Taking it from the freezer half an hour before you’re ready to cut and bake.
  7. Another way is to roll the dough out and cut the shapes.
  8. Bake for 12 - 15 mins depending on size.

5 from 1 reviews
Bec's Oreo Biscuits Conventional Method
 
Bec's Oreo Themomimx and Conventional Methods
Author:
Ingredients
  • 160 g cocoa powder (use a good quality one like everything these are only as good as the ingredients)
  • 220 g plain flour
  • 160 g butter
  • 210 g raw sugar
  • 90 g brown sugar
  • 1 ½ Teaspoons salt (I know this sounds a lot but do it)
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons instant coffee powder
  • 1 Teaspoon of vanilla paste or 2 teaspoons of Vanilla extract
  • 5 egg yolks (freeze the whites for another use)
Method
  1. Bec's Oreos Conventional Method
  2. Sift the flour and cocoa powder into a bowl and set aside
  3. In a mixing bowl cream the sugar and butter, you don’t have to have this real fluffy just mixed is fine.
  4. Add the baking powder, baking soda, salt, coffee powder and vanilla and mix until all incorporated.
  5. Add the egg yolks one at a time mixing as you go till you get an even consistency throughout.
  6. Add the flour/cocoa mix to a bowl and mix until well combined.
  7. At this stage, you may need to knead the dough a little then tip the contents onto some cling wrap and make a sausage out of it. Pop it in the fridge till it has cooled all the way through. This should take about ½ an hour. Or you can freeze the sausage till you want to use it. Taking it from the freezer half an hour before you’re ready to cut and bake.
  8. Another way is to roll the dough out and cut the shapes.
  9. Bake at 175c for 12 - 15 mins depending on size.
 
 You can make them patterned.  That’s special ain’t it heheheheeee. As you can see I had lots of fun with these.
Square’eos

These little bite-sized square ones, I want to call Square’eos What do you think?  You can’t tell by looking at this picture but, I made them tiny just the right size to have with a cuppa.

 

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2 Comments

  • Reply
    Pam Noonan
    30/11/2012 at 2:40 am

    Yum, I know what I’ll be making over the xmas break. What do you use for the filling?

    • Reply
      admin
      08/12/2012 at 11:27 pm

      Hi Pam,

      thought I would answer you on my blog as well as the pm because others that might have the same question. Do a search on buttercream on my blog and you will see what I do. Remember if your cookies are going to be out of the fridge for a couple of hours in the heat it would probably be best if you used vegetable shortening instead of butter. 🙂

Love to hear from you!