Oreos for Grown-ups (Espresso & Cocoa Sandwich Biscuits)

Oreos for Grown-ups (Espresso & Cocoa Sandwich Biscuits)

Who doesn’t love Oreos? There is something about their simplicity that I adore, that cocoa crunch that can’t be matched by any other store bought biscuit. However I have always found the inside to be a bit disappointing. Forgive me if this goes against popular opinion, but I have always craved something creamier, richer and less dry.

I created these because I wanted to replicate that light, crunchy cocoa biscuit of an Oreo, but give them an extra layer of flavour and totally upgrade the filling. I call these Oreos for Grown-ups. These biscuits consist of a decadent layer of cream cheese icing sandwiched between two irresistibly crunchy espresso chocolate biscuits. The espresso is subtle, but really brings out that beautiful chocolate flavour. They are light, moreish, and perfect for dunking into your milk, tea or coffee. They make fantastic picnic treats as well as satisfying those late night sweet cravings.

If you don’t have a biscuit cutter, don’t be put off. This can easily be substituted with a thin edged measuring cup or a small lid to a jar.

Oreos for Grown-ups (Espresso & Cocoa Sandwich Biscuits)

These biscuits consist of a decadent layer of cream cheese icing sandwiched between two irresistibly crunchy espresso chocolate biscuits. The espresso is subtle, but really brings out that beautiful chocolate flavour.

Ingredients
  

  • 130 g plain flour
  • 2 tbs cornflour
  • 55 g pure cocoa powder
  • 1 tbs freshly ground espresso or instant coffee
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 95 g unsalted butter softened to room temp
  • 125 g caster sugar
  • 1 tbs freshly brewed coffee or espresso

Cream Cheese Filling

  • 65 g full fat cream cheese
  • 32 g butter softened completely
  • 1/2 tsp vanilla extract

Instructions
 

  • Preheat the oven to 175 degrees celsius. Add your plain flour, cornflour, espresso powder, bicarbonate of soda, salt and cocoa powder to a large bowl and whisk together with a fork until well combined.
  • In another bowl, beat the sugar and butter together using an electric mixer. Beat until light in colour and texture, fluffy and aerated. This will take approximately 4 minutes. Add half the flour mix in, and mix until only just combined. Add the tablespoon of espresso/brewed coffee, then the remaining flour mixture. Mix gently until literally just combined, a few streaks of flour is fine.
  • Using your hands, bring the biscuit dough together until it is well incorporated. It will be fairly dry and stiff. Prepare a large clean surface and dust it generously with cocoa powder. Then place the ball of cookie dough onto the surface. Dust a rolling pin generously with more cocoa powder, and roll the dough out into a large sheet, measuring approximately 4-5mm thick, no more. 
  • Using a cookie cutter, cut out your circles. Re roll out the scraps of dough and do the same so it is all used up. Then once you have cut all of the dough into circles, transfer them gently using a spatula to a baking tray lined with greaseproof paper.
  • Bake for 10 minutes. Remove and allow to cool fully on a cooling rack, this is where they get crunchy.
  • In the mean time, make your icing! In a bowl, beat together your eggs and butter until smooth and creamy with an electric mixer. Then add in the vanilla and icing sugar and beat again until incorporated. Once the cookies are completely cooled, spread the cream cheese filling onto one biscuit and sandwich it together with another. Enjoy!

Notes

Best eaten immediately, or stored in an airtight container in the fridge for up to 3 days.

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