Luxe Oreos

Luxe Oreos

By
From
The Desserts of New York
Makes
20
Photographer
Alicia Taylor

In 1912, the National Biscuit Company in New York released the Oreo, aka everyone’s secret pleasure and the best-selling packaged cookie of all time. Production no longer takes place at the original facility (the building is now Chelsea Market, one of New York’s best food halls), but the Oreo’s connection to the city lives on in the many sweet odes found across town.

At Bouchon Bakery, Thomas Keller’s TKO (with its cheeky double entendre) is probably the most famous, although Maman offers a new frontrunner. Then there’s the scores of inspired desserts, including NoMad’s much-loved cookies and cream balls.

These cookies combine deep, dark chocolate shortbread with a decadent vanilla-flecked mascarpone cream centre, and are larger and prettier than the original – so everything you love about Oreos, just luxe.

Ingredients

Quantity Ingredient
260g plain flour
150g unsweetened (dutch) cocoa powder
1/2 teaspoon bicarbonate of soda
1/2 teaspoon fine salt
250g unsalted butter, chopped, softened
220g caster sugar

Mascarpone vanilla cream

Quantity Ingredient
250g mascarpone
15ml thickened cream
150g pure icing sugar, sifted
1 teaspoon vanilla paste

Method

  1. Preheat the oven to 160°C and line two baking trays with baking paper.
  2. Sift the flour, cocoa powder, bicarbonate of soda and salt into a bowl and set aside. Using an electric mixer, beat the butter and sugar in a large bowl for 3 minutes or until light and creamy. Add the flour mixture and beat on low speed until the dough just comes together. Shape into two discs, then wrap one in plastic wrap and refrigerate until needed.
  3. Roll out the remaining dough between two sheets of baking paper until 3 mm thick. Using a 7 cm round cookie cutter, cut out rounds, rerolling the trimmings, and place on the prepared trays, 3 cm apart. Using a 6 cm fluted cookie cutter, make an indent in the centre of the cookies to decorate, if desired.
  4. Bake, swapping the trays halfway through, for 15 minutes or until the cookies are just cooked (it’s difficult to tell from the dark colour, but there may be small cracks on top). Remove from the oven and cool completely on the trays. Repeat with the remaining dough to make 40 cookies all up.
  5. Meanwhile, to make the mascarpone vanilla cream, place all the ingredients in a bowl and whisk with an electric mixer until stiff peaks form.
  6. Take 20 of the cookies and spread 1½ tablespoons of the mascarpone cream over the flat side of each cookie, then sandwich with the remaining cookies. Cover and refrigerate for 3 hours or until the mascarpone cream is firm. Serve chilled or at room temperature. The cookies will keep in an airtight container in the fridge for up to 3 days.
Tags:
Desserts
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again