Show me one person who doesn't love an Oreo and I'll...(you can insert something ridiculous for me to do here!)

Usually, packet biscuits are all hard and well biscuity, but Oreo's are the one store-bought "packet cookie" that I acknowledge are crunchy and I still LOVE them! Of course this rendition of them is far more pillowy, soft and chewy, but the overall theme is preserved. Rich, chocolately cookies wedged with irresistable creamy filling...

I am not sharing process photos today, as well...I just can't be stuffed doing so. Actually, I have a 40-minute window while my little treasure Lola sleeps, so I am at action stations to get this blog to my MASSES of readers...HA!

Here is how I enjoyed the finished product...with a big glass of milk (full cream of course!)

Milk and Cookies

Ingredients and Method:
1 1/4 Cups Plain Flour
3/4 Cups Cocoa (I used Nestle)
1 tsp baking soda
1/4 tsp baking powder
1/4 salt (don't omit this, it is the bomb diggity ingredient in cookies!)
1 1/2 cups sugar, plus more for flattening cookies
140 grams butter (softened to room temperature)
1 egg

Vanilla Cream
115 grams butter
115 graphs Copha (yep, basically pure lard...)
3 1/2 cups icing mixture (not icing sugar)
1 tbles pure vanilla extract

I am inserting this next image to let you know that IF you can get over the fact that you are cooking with Copha you will get to enjoy THESE:

Treat time

I am not sure where the snobbery about cooking with Copha began. I say "Poo! to Copha Snobs!" Maybe it's a healthly snob thing....oh well, I'll enjoy my chocolate crackles while you eat your bulghur and brussel sprouts!

    •    Preheat your oven to 180 degrees celsius.
    •    Sift those dry ingredients together and set aside
    •    Get out your mixer and beat the butter and sugar till fluffy (2-3 minutes)
    •    Add egg, then gradually add dry ingredients till you have a dough!
    •    Use an ice-cream scoop to drop dough onto baking paper lined trays.

Here is my beloved "Scoopy," purchased from Amazon. It is a 1 1/4 inch gelato/ice-cream scoop which I use EVERY time I make cookies.

I heart the Scoopster.


    •    Spacing is critical, so leave 4cms between cookies
    •    Dip a bottom of a glass in sugar and use it to flatten cookies to 1/2 a centimetre. If the dough gets stuck carefully remove it. If you want your cookies flatter then just smoosh the hell out of them!
    •    Bake for 10 minutes till cookies are just done. Normally I'd advise undercooking but not in this case as you are sandwiching them.
    •    Cool completely and get ready to prepare vanilla cream.
    •    Mix that butter and copha till you just can't mix no more.
    •    Gradually add the icing sugar and vanilla.
    •    Either pipe or spoon mixture in between two cooled cookies and sandwich them together GENTLY.
    •    Stored in a tuppy for two days these babies will keep just fine, however you'll find they won't get to the two day mark!

Best part about this recipe, which I have adapted from her highness Martha Stewarts Cookies... They make a good 2-dozen sandwiched Oreo's, so you can play all giving, wrap some up and share the love!


Till next time...and I PROMISE to take the necessary medication unblock my blogging bowels!