Bec’s Oreo Biscuits

I call these little biscuits “Oh No Oreos” because they taste so good (so you can stop at one) and I’ve found so many other uses for them.  Some have said, that they are better than the processed shop-bought version of the Oreo biscuit. You be the judge!

Things you can do with an Oreo?

• Cook them off, crush them and use them for a fridge set cheesecake base. Here’s a recipe for a no bake cheesecake. Gosh I think that would be devine, don’t you?
• Think of a tart base, like this Chocolate Hazelnut Tart. Instead of sweet short crust try the oreo biscuit base.
• Or, what about a Mousse Dessert?

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 good. LOL

Bec’s Oreo biscuits – Thermomix

4.84 from 6 votes

5 stars tells us you love the recipe

becs-table.com.au

Could it be that these little Oreo style biscuits taste better that the store bought ones? You be the judge.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Difficulty Easy

Course Afternoon Tea, Lunch Box Treat, Morning Tea, Snack

Cuisine American

Servings 25 full cookies

Method Thermomix

Cook ModePrevent your screen from going dark

Equipment

• Thermomix

Ingredients

  

1x2x3x

• 200 g Plain flour (all-purpose)
• 150 g Caster Sugar
• 1 teaspoon Flaked sea salt or 1/2 tsp of table salt
• 80 g Cocoa Good quality, not drinking chocolate
• 150 g Butter chilled and cut into cubes
• 30 g Golden Syrup
• 1 teaspoon Instant coffee granules dissolved in 1 tsp boiling water
• 1 large egg
• 10 g vanilla extract
• 1 filling – see notes for filling details

Instructions

 

• Weigh the flour, caster sugar, salt and cocoa into the TM bowl and mix to combine for 10 seconds speed 5
• Weigh the 150 g cubed chilled butter to the TM bowl and mix for 10 seconds/speed 6
• Weigh the golden syrup, dissolved coffee egg and vanilla to the TM bowl and mix for 10 sec /speed 5 Scrape and lift the mix from the base and repeat 10 seconds/speed 5
• Remove the dough from the bowl and bring together by hand. Now you can either roll into a sausage wrap in cling film and chill or freeze for later. Once the dough is chilled you can slice into rounds the thickness you want your cookies to be.. or follow the method I chose.
• Remove the dough from the bowl and bring together by hand. Cut the dough into two portions then roll each between gladwrap or baking paper and place in the fridge to chill.

  Once chilled you can cut your shapes out with a cookie cutter. See the post to find out how I made the cool pattern on mine.
• Bake at 160°C for 10 mins depending on size. I know it's hard to tell but don't over bake or the chocolate will become bitter.

Notes

If using cold butter your mix will be crumbly.  That’s fine, don’t add anything else just work it together slowly until it just comes together.  You don’t want to overwork it or you’ll end up with tough cookies.  I like these crunchy and short.  How about you?

For the filling, you can use any number of recipes.  Here are a few of my buttercreams for ideas although make sure they’re chilled and you may need to add more icing sugar to stiffen it up depending on where you live. 

Bec’s Oreo Biscuits – Conventional

5 from 4 votes

5 stars tells us you love the recipe

becs-table.com.au

Could it be that these little Oreo style biscuits taste better that the store bought ones? You be the judge.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Difficulty Easy

Course Afternoon Tea, Cookies, Lunch Box Treat, Morning Tea, Snack

Cuisine American

Servings 25 full cookies

Method Conventional

Cook ModePrevent your screen from going dark

Equipment

• Stand mixer

Ingredients

  

1x2x3x

• 200 g Flour (plain, all purpose)
• 80 g Cocoa powder Good quality – not drinking chocolate
• 150 g Butter at room temp
• 150 g Castor sugar
• 1 teaspoon Flaked sea salt or 1/2 tsp of table salt
• 1 teaspoon instant coffee powder and 1 tsp boiling water Mix these together to dissolve the granules of coffee
• 30 g Golden Syrup
• 1 large egg
• 10 g vanilla extract
• 1 filling – see notes for filling details

Instructions

 

• Sift the flour and cocoa powder into a bowl and set aside
• In a mixing bowl cream, the sugar and butter, you don’t have to have this really fluffy just fully combined is fine.
• Add the salt and vanilla and mix until all incorporated. Mix the instant coffee with hot water and disolve then add.
• Add the egg and golden syrup mixing as you go till you get an even consistency throughout.
• Add the flour/cocoa mix to a bowl and mix until well combined.
• 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 until it has cooled all the way through. This should take about ½ an hour. Or you can freeze the sausage until you want to use it. Taking it from the freezer half an hour before you’re ready to cut and bake.
• Another way

  Remove the dough from the bowl and bring together by hand. Cut the dough into two portions then roll each between glad wrap or baking paper and place in the fridge to chill.

  Once chilled you can cut your shapes out with a cookie cutter. See the post to find out how I made the cool pattern on mine.
• Bake at 160°C for 10 mins depending on size. I know it's hard to tell but don't over bake or the chocolate will become bitter.

Notes

For the filling, you can use any number of recipes.  Here are a few of my buttercreams for ideas although make sure they’re chilled and you may need to add more icing sugar to stiffen it up depending on where you live. 

You can make them patterned.  That’s special ain’t it hehe. As you can see, I had lots of fun with these. I used something that cake decorators or chocolatiers call an impression mat. It’s a sheet of plastic that you can roll your dough over to leave the impression. I prefer to roll the dough out onto baking paper then dust the surface with either a little icing sugar or cocoa then pop the impression mat on top. Roll over this with the rolling pin and make the impression. This method seems to cause less issues with sticking.

Remove the impression mat and then I used a 58 mm or 2 1/4 inch cookie cutter to cut my rounds. Providing your cookie dough is still quite chilled you can pop them fairly close together on your tray (say a finger width apart) because they don’t move much when baking.

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.

Want to know more?

Here’s a recipe that some people might immediately discard because of the tofu. Trust me I’m not keen on the taste of silken tofu, but after a day or more in the fridge, this chocolate mousse is brilliant (and it has Oreos in it!) Chocolate Tofu Mousse Dessert

Or, maybe you’d like to know more about our popular Bake Club Online.