Lately I have been feeling like I am in a bit of a baking rut, it's not that I don't know what to bake, rather that I have a lack of inspiration around me. So to remedy that I have been going out for coffee and brunch (even alone) just to gain inspiration from what is around me. Sometimes a simple change of scenery is all we need to feel like ourselves again. I'm pretty sure what I really need though is a holiday, preferably around the South France haha.
Today I did found some inspiration and that is also due to the fact that there are once again no sweet treats in my home, meaning I have zero cookies to have with my tea in the evenings which, well, isn't fun for me. I decided to make these chocolatey baked cookies, filled with creme icing and it's such a treat!
A lot of people have been asking me for recipes on more sugar-less cookies and desserts and I'm sure with this one, xylitol can be used to substitute the sugar. I always use brown sugar, not that it's much better than white sugar, but we don't really use it in our home so here I am, mixing things up and the outcome was Ahhh-mazing! I found it very easy to make these cookies and they can obviously be made without the filling, but I just felt like being a bit extra and gave the whole Oreo cookie experience a good try.
I hope you love this recipe and comment and share it if you like too!
Ingredients for the Oreo cookie:
Ingredients for the filling:
In a bowl with a whisk attachment, mix the flour, baking soda, baking powder, salt and cocoa together.
Mix the egg and butter roughly with a spoon so everything blends together and the butter is not too cold, then fit a creaming attachment to the mixer and add the butter and eggs to this.
The mixture will appear to crumble at first but it should become more dough like.
If this doesn't happen, remove the batter and knead with your hands to create a dough.
Then in between two large sheets of parchment paper roll out the the dough so that it's about 1-2cm thick and use a cookie cutter to make the cookie cuts and bake in the oven for 8 minutes at 180 degrees C.
Once the cookies have cooled down, fill with buttercream and place in the middle and push down slightly like a macaron.