chocolate cream cookies (homemade oreos)

Have you noticed Oreo Cookies are down to $1 a packet? Piled high and low, and strategically placed at the end of the supermarket aisle, my girls love grabbing at them. But have you also noticed the Oreo packaging - Nabisco Kraft Foods “Product of China”.  In fact I'm guessing you've noticed our supermarkets are swamped with Chinese biscuits. 

I’m hoping that once you’ve baked a batch of these cookies your little ones will be very content to eat homemade from here on. The grown-ups in our house love em too. Crumbs in my keyboard to prove it.

Ingredients 250 grams (9 oz) butter, softened ❤ 150 grams (5 ½ oz) icing sugar ❤ 230 grams (8 oz) plain flour ❤ 80 grams (3 oz) cocoa powder ❤ 1 teaspoon ground cinnamon 

Chocolate Cream OR Vanilla Cream filling - Chocolate Cream - 250 grams (9 oz) plain chocolate broken into pieces & 100 ml (4 fl oz) double cream.  Vanilla Cream - 120 grams (4 oz) unsalted butter, softened, 1 ½ cups (240 grams) icing sugar, 2 tablespoons milk

(makes approximately 20 depending on size)

Mostly I fill these with vanilla cream for a regular treat. But the Chocolate Cream filling (it’s a ganache really) is really good and just right for Easter and other double choc occasions.

Method + Top Tips

Preheat oven to moderately slow 160°C (325°F). Line two baking trays with baking paper. 

Put butter and icing sugar into a large bowl or mixer and beat together until light and fluffy.  Sift the cocoa, flour and ground cinnamon in and mix until a soft chocolate dough forms.

Place the dough between two long sheets of baking paper. Using your rolling pin, roll the dough out until 3 mm thick.  Cut out biscuit circles (6cm) or Easter shapes and place onto prepared baking tray carefully, using a floured knife to get underneath and lift dough from baking paper.  They don’t expand a lot but do leave a few cms between biscuits so they don't join up.

Bake in pre-heated oven for 15 minutes or until just firm to touch. Cool for 2 minutes before transferring to a wire rack to cool completely.

Meanwhile make the filling by placing the chocolate and cream in a saucepan over a saucepan of simmering water.  Turn heat off as soon as chocolate starts to melt and continue stirring until smooth and glossy.  Don’t allow this ganache to get too hot or the chocolate will go grainy.

Miss 4 years made some bunny shaped ones 'for the Easter Bunny Mum', ha! 

Chill chocolate or vanilla cream filling for 2 hours in the refrigerator before sandwiching between two biscuits.  Sometimes I just leave it out on the bench covered overnight and ice them in the morning.  Make the filling a fairly thick layer and evenly spread for the best result. Dust with icing sugar or cocoa as desired.

Call me old fashioned, call me off my soap box... but should our Aussie kids really be eating cookies made in China from Chinese ingredients? Will I be chastised for crying out - Boycott Imported Biscuits!  When buying biscuits, choose Paradise Foods or one of the other few Aussie made and owned biscuit companies. Keep them going strong. 

The Arnotts story is an amazing and historic one, established 1865 in Newcastle, NSW.Worth clicking the link to hear their full story. On the flipside of this import/export debate, Arnotts now sell Tim Tams (Tian Dian in Mandarin) to over 700 stores in China and around the world.  I remember touring their Brisbane factory 30 years ago on a school excursion and taste testing vats of strawberry and orange cream. What a shame this iconic Australian food business was sold to the Campbell Soup Co. in 1997. f.y.i Here’s other iconic Aussie brands now owned by foreign companies. 

I did promise you this Easter Inspiration Week would be about more than ‘just chocolate’. So tomorrow let’s catch up again, with a modern take on a classic savoury tart that’s ideal for next Sunday Easter brunch.