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)

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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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11 Comments Add yours

  1. These look amazing! Rosewater and dark chocolate… so elegant 🙂

    1. lucylox says:

      I think they’d be perfect for a girly tea party!

  2. Hey, fellow homemade Oreo maker. I did a blog post about how to make Oreos from scratch (and a little bit about the history of the cookies). Check it out here: http://phillyfoodie85.wordpress.com/2014/03/06/oreo-day-or-the-sieve-and-the-sandwich-cookie/

    1. lucylox says:

      That’s so interesting! Glad I’m not the only homemade Oreo maker around! 🙂

  3. H. Elise says:

    Beautiful! Will have to try these. We’re missing Oreos. The ones here in Switzerland may contain traces of milk…

  4. 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 🙂

    1. lucylox says:

      Hope you like it x

  5. Sophie33 says:

    I made these tasty beauties & loved them,..my mom loved them too! 😃

    1. lucylox says:

      They’re so good aren’t they x

      1. Sophie33 says:

        ooh yes, Lucy! xxx

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