- 45 min
- 8 min
- 90g plain flour
- 60g good quality dark cocoa
- Pinch of salt
- 1 tsp Queen Natural Organic Vanilla Essence-Extract
- 1 tsp Queen Black Food Colour Gel
- 100g butter, unsalted, chilled and cut into cubes
- 100g icing sugar, sifted
- 1 egg
- 200g white chocolate, chopped
- 50ml cream
- 1 tsp Queen Natural Vanilla Extract
Method - Homemade Oreos
Sift together dry ingredients, add chilled and cubed butter, and process until buttery crumbs form. In a small jug, lightly whisk together food colour, egg and Vanilla Essence-Extract. Add to crumbs and process until a dough forms. Wrap in plastic and allow to chill in fridge for one hour.
Pre-heat your oven to 160C and line two biscuit trays with baking paper while your dough comes back to room temperature.
Roll out dough to about 5mm between two sheets of baking paper and cut into 5cm circles. Place the circles of dough on baking paper lined tray and bake for 6-8 minutes. It’s difficult to tell when the biscuits are done as there are no visual cues. Instead of looking for lightly golden edges, very, very carefully, lightly tap the edge of one of your cookies in the centre of the tray to see if the dough is set. Re-roll your dough and repeat until you’ve made as many biscuits as possible. Alow to cool.
To make filling, add chopped white chocolate, cream and Vanilla Extract to a microwave safe bowl and microwave for 30 seconds. Stir well and repeat until cream and chocolate have completely combined. Allow to cool until the white chocolate ganache will hold its shape when piped.
Fill a zip lock bag with cooled ganache, snip a corner off no bigger than 1cm, and pipe a round of white chocolate ganache onto one cookie. Don’t pipe to the edge of cookie or it will squish out the sides. Sandwich with another cookie and place to one side. Once all cookies are filled, pop them in the fridge to chill while chocolate marble dip is prepared.
Method - Chocolate Marble Dip
In a small bowl, melt 200g of white chocolate in microwave for 30 seconds. Stir well and repeat in 15 second bursts until chocolate is completely melted. In another small bowl, melt 100g of dark chocolate and 25ml of cream in microwave until smooth. Repeat with 100g of white chocolate and 25ml of cream. Add a drop each of green and yellow gel food colour to white chocolate ganache and stir well to create a lime green ganache. Add three or four drops of black gel food colour to the dark chocolate ganache to create black chocolate ganache.
Use a spoon or a bag with a small corner snipped off to add lines of green and black chocolate to the top of the white chocolate. Dip your chilled homemade oreo half way into the top of the chocolate, gently remove from the chocolate and carefully shake off any excess. Set on a baking paper lined tray. Repeat with all homemade oreos and place in the fridge until the chocolate has set. Pile high on a plate and enjoy!
You may need to add a little more Black Gel Food Colour to your cookie dough – the amount will depend on how dark your cocoa is.