Homemade Oreos

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• ⅛ cup unsalted butter (soft)
• ⅛ cup sugar
• ⅛ tsp salt

• bowl
• hand mixer with beaters

In a large bowl, cream 1 cup(225g) of softened butter, with sugar and salt until light and fluffy.

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• ⅛ large eggs

Beat in eggs

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• ⅛ cups all purpose flour
• ⅛ cups dark cocoa powder
• ⅛ tsp baking soda

• sieve
• bowl

Sift in flour, cocoa powder, and baking soda into another bowl.

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Add dry ingredients into the wet mix until fully combined.

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• plastic wrap

Push dough jnto a flat square. Wrap the dough in plastic wrap and refrigerate for 1 hour.

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Preheat oven to 325F (160C)

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Remove dough from fridge and cut into 4 pieces.

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• rolling pin

To roll out dough, place a quarter of the dough in between 2 pieces of parchment paper on a floured surface. Roll to 1/4 inch thickness.

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• cookie cutter (round)
• cookie pan
• parchment paper

Use a small round cookie cutter (or champagne glass) and cut the dough into individual rounds. Place on a pan that is covered in parchment paper - at least 1/2 inch apart.

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Pack and re-roll any scraps and cut out more pieces for the cookies. Repeat with each of the slabs of dough.

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• cooling rack

Bake in the preheated oven for 15 minutes. If you're baking several pans, Roate them halfway. Remove and transfer onto a cookie rack.

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• ⅛ cup butter (soft)
• ⅛ cups powdered sugar
• ⅛ tsp vanilla

• mixing bowl

FILLING - combine 1/2 cup (115g) butter, powdered sugar, and vanilla in a medium-sized mixing bowl. Beat until light and fluffy.

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Put the cookies together by scooping a generous amount of icing on one cookie and placing the other cookie on top of it. Give it a light squeeze and scrape any excess icing off.