Who doesn’t like Oreo? One of the best-known biscuits, biscuits, cookies there is! I had already seen homemade versions of it on several foreign blogs.
I’ve wanted to do it for a long time, but I wanted to bring something different. The part I like is precisely the cookie, for me, it gives the Oreo experience. So, we change the filling for this one Homemade Oreo.
Generally, the filling is a basic vanilla cream, without much else like that, if you know what I mean. I decided to swap it for something I really like: Marshmallow!
I made my beloved Creamy Marshmallow which worked very well for this change. I had an idea of what it would look like, which was surpassed with flying colors after I did it.
The cookie dough is very dry and crunchy, and is accidentally egg-free. So, for those who have allergies or cannot use them, here’s a suggestion. Oh, Marshmallow too!
It’s worth remembering that the color of the cookie may vary depending on the cocoa and molasses you use. Mine turned out as dark as I wanted! And because they are very dry, if you live somewhere very humid, they will absorb moisture from the environment if they are not stored well. Soon, they became softer, even more delicious, but soft.
Homemade Oreo with Marshmallow
Makes: 28 units
Ingredients: COOKIE
- 115 g butter without salt (room temperature, 25-30ºC)
- 100 g crystal Sugar
- 03 g sodium bicarbonate (1/2 cup of sweet soup)
- 01 g refined salt (1/4 cup of soup)
- 55 g sugarcane molasses
- 165 g wheat flour
- 35 g cocoa powder (100% cocoa)
1 cup: 250mL | 1 tablespoon: 15mL.
- Heat the oven to 180ºC. Line baking tray with parchment paper. Reserve.
- In a bowl mix butter, sugar, baking soda, salt, molasses and beat until creamy. About 4-5 minutes. If using a planetary mixer, use the paddle beater.
- Add flour, cocoa and beat to combine, about 2-3 minutes.
- On a surface sprinkled with cocoa powder, roll out the dough to a thickness of 3-4mm.
- If you want to give the cookies a texture, use a textured rolling pin or a textured mat.
- Cut circles of 4cm in diameter, place on the prepared baking tray with space between the discs.
- Bake at 180ºC for about 15-16 minutes, they should be dry.
- Remove from the oven, let cool for 5 minutes and transfer to a wire rack to cool completely.
- To fill, use the marshmallow inside a piping bag with a plain Wilton tip (1A) and place a small amount on a disc (about a teaspoon), then place another disc on top.
- If you want, dip the cookies in melted and tempered chocolate.
- Storage: store in a container with an airtight closure, because the cookies are very dry, they absorb moisture from the environment, therefore, they become softer.
