The cookies in the picture don't look like real Oreo's, but the taste is pretty close, except for the cream. I didn’t make the cream as suggested in the recipe below. Instead I filled the cookies with a simple custard.
Did you know that Oreo is the best selling cookie in the US? In China, Oreo's were introduced in 1996, and by 2006 it became the best selling cookie. The Chinese Oreo has lower sugar content. There was a marketing campaign to educate Chinese consumers about the American tradition of pairing milk with cookies. I thought this was brave, considering that most Chinese people are lactose intolerant. One study even estimates that up to 90% of adults are lactose intolerant.
This recipe was prepared as part of The Secret Recipe Club.
Recipe source: Life of a Modern Housewife
2 ½ cups flour
½ cup cocoa
1 cup unsalted butter
1 cup sugar
1 teaspoon vanilla
1¼ teaspoon unflavored gelatin
2 tablespoon cold water
½ cup shortening
1 teaspoon vanilla extract
2½ cups powdered sugar
1. To make the cookies
2. Heat oven to 175°C/350°F
3. Mix flour, cocoa, and salt
4. In a separate bowl cream butter and sugar until light and fluffy. Add egg and vanilla and mix until well combined
5. Add flour mixture and mix well
6. Roll the dough on a lightly floured surface
7. Cut cookies and freeze for five minutes.
8. Bake for 8 minutes. Cool completely before filling with cream.
9. To make the cream filling.
10. Combine the gelatin and water in a small bowl. Place the bowl into a larger bowl of hot water and leave it there until the gelatin is completely dissolved
11. Let the gelatin mixture cool to room temperature
12. In a medium bowl beat shortening until fluffy. Add vanilla and mix well. Add sugar a little at a time, beating until the mixture comes together.
13. Add gelatin and mix well. Use immediately, or store, well-wrapped at room temperature.