Tried this the other day, and was really pleased with how they turned out. Inspired by the ‘Almost Oreos’ recipe in my Green & Blacks ‘Ultimate Chocolate Recipes’ book, here’s my version. If you don’t trust my version, just buy the book, it’s awesome.
I managed to make 26 ‘Oreos’ with this version. I’ve called them ‘posh’ because I like them thin and crispy with plenty of filling.
You will need:
- 150g good quality white chocolate
- 50ml creme fraiche
- 140g plain flour
- 1/2 teaspoon salt
- 1 tablespoon cocoa powder
- 75g caster sugar
- 25g icing sugar
- 25g good quality dark chocolate
- 100g unsalted butter
- 1 egg yolk
- 1/2 teaspoon vanilla extract
First you need to make the dough for the biscuits. You could do this the day before and leave the dough overnight, make it as easy as possible for yourself!
- Take your butter out of the fridge so it can get to room temperature. This will make it easier to work with later.
- Melt your dark chocolate. I used a microwave, but be careful not to burn it this way. Microwave your chocolate in a microwaveable bowl for 40 seconds and then take it out and mix rapidly – let the residual heat of the bowl melt the chocolate and keep stirring until its smooth. You can leave this to cool.
- Mix together the icing sugar and caster sugar in a large bowl. Add the cream and butter to this and mix well until its light and fluffy. I did this by hand using a fork, but you could be fancy and use an electric whisk!
- Add the egg yolk, vanilla extract and cooled melted chocolate to this and once again mix well.
- Once mixed, sift in the flour, cocoa powder and add the salt. You will now need to mix this with a spoon until it forms a dough. (You could use a mixer, but trust me, its not too hard by hand as the dough isn’t huge)
- Once the dough is formed, take it out and onto your (clean) worktop. Roll it into a cylinder. Make this cylinder however big you want your biscuits. If you want lots of small biscuits make a long thin sausage, for less bigger biscuits make it short and fat. Mine was about 4cm in diameter and 15cm long.
- Wrap your dough cylinder in cling film and throw it in the fridge for a couple of hours. You may want to re-work it slightly after an hour to keep its shape, otherwise it might flatten off slightly.
- Two hours later (or overnight), you’re now ready to slice your biscuits. Preheat your oven to 180C, and get some baking trays ready with baking parchment on.
- Get your white chocolate in the microwave in a nice sized bowl. Melt it similarly to how you melted the dark chocolate. Once melted and smooth, mix in the creme fraiche and then leave to cool.
- Run your hands under some cold water to get them nice and cold, and then take your dough-cylinder out of the fridge. Slice it carefully into as many circles as you can. Make them as thin or as thick as you want. I made mine pretty thin, about 2mm.
- A little tip here – halve your dough, cut half the circles and then bake for 12 minutes. Whilst the first half are baking, slice the remaining half and then after 12 minutes take your cooked ones out to cool, replacing with the second half.
- You should now have lots and lots of thin chocolate biscuit circles, and a bowl of gooey white chocolate/creme fraiche filling. Now, its just a matter of assembling your biscuits – take one half, turn it upside down (so the nice side will be on the outside of your biscuit) and spoon some filling on top. Squash another biscuit circle on top, again with the nice side facing outwards.
- Assemble all your biscuits however you please (make double-decker ones?!) and then put in the fridge for half an hour to cool