Homemade Oreos

Xavier Baldwin
3 5
90 mins
90 mins


Servings: 45
  • 200 g cold butter
  • 100 g Icing sugar
  • 1 package Vanilla sugar
  • 1 Egg yolk (Gr. M)
  • 7-10 Tbsp Salt
  • 275 g + some flour
  • 30 g Cocoa
  • 7-10 Tbsp Cling film
  • baking paper
  • 7-10 Tbsp round cookie cutter with fine serrated edge
  • 150 g soft butter
  • 150 g Icing sugar
  • 7-10 Tbsp pulp of 1 vanilla pod
  • 7-10 Tbsp Piping bag with perforated nozzle or freezer bag


  1. 1

    For the dough, cut butter into cubes and knead with icing sugar, vanilla sugar, egg yolk and 1 pinch of salt with the dough hooks of the mixer. Sift 275 g flour and cocoa on top. Continue kneading for a short time, then knead quickly with your hands to a smooth dough.

  2. 2

    Wrap in cling film and chill for approx. 2 hours.

  3. 3

    Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Line two to three baking trays with baking paper. Knead the dough briefly and roll out to a thickness of approx. 4 mm on a lightly floured work surface.

  4. 4

    Cut out about 90 biscuits with the round cookie cutter and place them on the trays. Knead the dough again and again, roll out and cut out again until the dough is used up. Use letter stamps and small star cutters to press messages or stars into half of the biscuits as desired.

  5. 5

    Bake one after the other in a hot oven for 10-12 minutes and let it cool down.

  6. 6

    For the filling, mix butter, icing sugar and vanilla pulp with the whisks of the mixer for about 6 minutes until foamy.

  7. 7

    Pour cream into a piping bag with a small perforated spout (or a freezer bag with a cut-off corner). Spray a little cream on the bottom of each half of the biscuits. Remaining biscuits with the underside on top

  8. 8

    Use the buttercream with cookies as filling.

Nutrition Facts

110 kcal
10 g
7 g
1 g

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