Homemade Oreos with a Rose Cream Filling

IMG_7873Big S has been asking me to make Minteos for ages (my mint version of Oreos) – I’ve kept putting it off as I remembered it was quite a laborious task involving multiple sheets of cookies all being baked individually. However, since our recent move we now have a magic oven (did I tell you about my oven?!) that will perfectly bake multiple sheets of cookies at the same time with perfectly even results – OMG it’s so amazing! So, no more excuses the Minteos had to be made!

It was only after the cookies were baked and cooled that I realised that we’d run out of peppermint essence for the cream filling – so we improvised with rosewater instead – and what a discovery! The floral rose flavour totally compliments the dark chocolate biscuits, creating a rather elegant alternative. These disappeared in no time!

Homemade Oreos with a Rose Cream Filling (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

IMG_7874

Makes approx. 24 sandwich biscuits

  • 3/4 cup vegetable fat
  • 1 cup of granulated sugar
  • 2 tsps vanilla extract
  • 1/2 cup oat milk
  • 11/2 cups plain flour
  • 3/4 cup cocoa powder
  • 2 tsps cornflour
  • 1/4 tsp salt
  • 1/4 tsp bicarbonate of soda

Filling

  • 1/4 cup vegetable fat
  • 1/4 cup dairy-free spread
  • 2 and 3/4 cups icing sugar
  • 1tsp rosewater

– Preheat the oven to 180 degrees centigrade/Gas Mark 4

– Cream together the vegetable fat and sugar. When fluffy, add the oat milk and vanilla. Mix well.

– Sift in the remaining ingredients and bring together to a firm-ish dough.

– Place half on a sheet of baking paper, place more paper on top and roll out to 1/4-1/2cm thickness. Cut out rounds with a cookie cutter. Transfer to a lined baking sheet.

– Bake for 15 minutes. Cool on the tray for five minutes before moving to a wire rack.

– Repeat with remaining mixture until it’s all be used up.

– Meanwhile, make the filling. Using an electric whisk (if possible) beat together the vegetable fat and dairy-free spread.

– Add the icing sugar in 1/2 cup measurements, until fully incorporated. It may look this breadcrumbs, so squeeze together to form a stiff paste.

– Split into two. Add the rosewater and knead until combined.

– Roll out large grape size balls of filling and squish between two biscuits.

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Published by

lucylox

Welcome. I'm a Cordon Bleu trained chef and mother with a passion for cooking vegetarian food. All recipes featured here are dairy, egg, and nut-free, thus 'accidentally' vegan, as my children are allergic to those. My aim is to recreate any dish, even what seems impossible, but free of the ingredients we can't have, and log my exploits here. Please browse what is now several hundred recipes. All the recipes posted (unless stated) are my own creations.

11 thoughts on “Homemade Oreos with a Rose Cream Filling

  1. Finally, a healthy cooking filling recipe that doesn’t require any coconut. I’ve been meaning to make oreos for a while. Your recipe looks very easy to follow and I can’t wait to try it out for myself 🙂

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