Oreos

🥘 Ingredients

• all-purpose flour
  250 g
• baking soda
  1/2 tsp
• butter
  385 g
• caster sugar
  150 g
• cocoa powder
  150 g
• confectioners' sugar
  250 g
• egg
  1 large
• muscavado sugar
  50 g
• salt
  1.125 tsp
• vanilla
  1/4 tsp
• whole milk
  1.5 Tbsp

🍳 Cookware

• stand mixer
• rolling pin
• parchment paper
• baking sheet

1. 1

   Preheat oven to 375°F.
2. 2

   Biscuit dough: In a stand mixer , cream together butter , muscavado sugar , and caster sugar until it is light and fluffy.

   butter: 225 g, muscavado sugar: 50 g, caster sugar: 150 g
3. 3

   Beat in 1 large egg .

   egg: 1 large
4. 4

   Add all-purpose flour , cocoa powder , salt , and baking soda and bring together.

   all-purpose flour: 250 g, cocoa powder: 150 g, salt: 1 tsp, baking soda: 1/2 tsp
5. 5

   Roll dough with a rolling pin to 3 mm (1/8 inch) thick in two stages with an unfloured rolling pin and between two sheets of parchment paper .
6. 6

   Refrigerate the rolled dough for at least ⏱️ 30 minutes .
7. 7

   Use a 4 cm (1.5 inch) cookie cutter to cut out cookies and place on baking sheet .
8. 8

   Bake at 375°F for 14 to ⏱️ 16 minutes .
9. 9

   Buttercream: Cream butter and salt for 3 to ⏱️ 5 minutes until it is nice and pale.

   butter: 160 g, salt: 1/8 tsp
10. 10

    Add confectioners' sugar in two stages and keep mixing until it is nice and pale.

    confectioners' sugar: 250 g
11. 11

    Add whole milk and vanilla and beat until nice and pale.

    whole milk: 1.5 Tbsp, vanilla: 1/4 tsp
12. 12

    Pipe buttercream in between two biscuits with the flat sides in the middle.
13. 13

    Refrigerate for a little bit so the buttercream firms up.
14. 14

    Enjoy!