Big 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)
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
- 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.