Oreo koekjes
Prep time
Cook time
Total time
Recipe type: Cookies
Cuisine: American
Serves: 20
  • 75 gr cacao
  • 100 gr flour
  • ¼ tsp baking powder
  • pinch of salt
  • 115 gr unsalted butter
  • 150 gr sugar
  • 55 gr brown caster sugar
  • 1 eggyolk
  • ½ eggwhite
  • ½ tsp vanilla
  • ¼ tsp instant coffee, mixed with ¼ tsp water
  • 80-100 gr white fondant
  1. Sift the cacao, flour, bakingpowder and salt into a bowl.
  2. In another bowl cream the butter with both types of sugar until fluffy
  3. Add the egg, vanilla and coffee extract and mix it well.
  4. Add the dry ingredients and form a nice ball of dough
  5. Wrap it in plastic foil and leave it to rest for at least 1 hour in the fridge
  6. Get the dough out of the fridge and roll it out.
  7. Cut the cookies out with a cookie cutter or use a small glass. I used an eggcup for the perfect size. With that size you get about 40 cookies from this recipe (20 ore's)
  8. Put them on a cookie sheet lined with greaseproof paper or your silicon baking mat. Leave them to rest for 20 minutes more in the fridge.
  9. Preheat the oven to 165C
  10. Bake the cookies in 20-25 minutes until set. Don't let the side get some color, they tend to get a little bitter that way.
  11. Let them cool a little before putting them on a wire rack to cool completely
  12. Divide your fondant into 20 small pieces, roll them into little balls and press them to flatten.
  13. With a little milk or water you can paste the fondant between two cookies.
  14. In an airtight container you can store these cookies for a few days.
Recipe by PaTESSerie.com at https://www.patesserie.com/uncategorized/homemade-oreo-cookies/