Homemade Oreo

I know it has been a very long time since I last blogged, but I’ve been crazy busy and unfortunately taking photos of every step is incredibly time consuming. However, with exams behind me I now have ample time to blog and get started on my e-book!

Biscuit

3/4 cup flour

1/4 cup + 2 tablespoons cocoa powder

1/4 cup + 2 tablespoons stevia (can use regular sugar)

1/4 teaspoon salt

1/4 teaspoon baking soda

1 teaspoons vanilla extract

1/4 cup coconut oil

3 tablespoons almond milk

2 tablespoons maple syrup

Filling:

1/2 cup icing sugar

1/2 teaspoon vanilla

2 tablespoon margarin

Directions

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Combine all dry ingredients for the biscuit in a large bowl

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In a small bowl mix together the rest of the ingredients and add to the dry mix

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Knead until dough consistency, wrap in cling wrap and refrigerate for at least 30 minutes

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Roll the dough out between two pieces of baking paper until it is about 2-3 mm thick

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Using a small cookie cutter, cut out circles of the dough and place on a baking tray lined with baking paper

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Bake on 175C for 8 minutes

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Mix together the filling ingredients (I used my Magic Bullet) until it becomes smooth. Place about 1/4 teaspoon of mixture on every second cookie.

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Place second cookie over the mixture and press down gently, applying even pressure

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