Oreo cookies were born in the USA in 1912. It immediately gained such popularity among the Americans that its name became a household name. The fact is that “Oreo” is two biscuits of black (namely anthracite, not coffee) color, bonded to each other through a white vanilla cream. Therefore, among black Americans, these people began to call those immigrants from Africa who too wanted to please the white, to distance themselves from "their own". However, when along with the classic taste, Oreo biscuits with cream of other colors began to be produced, the household name was forgotten.
At the beginning of the XXI century, the production of popular cookies was established in the Old World, namely in Spain. It has become more accessible to Europeans, but, alas, not to Russians. You can buy Oreo cookies in Moscow only through custom-made online stores, while in Ukraine it is sold at every kiosk. How to explain this phenomenon? Maybe the civil services saw in the cookies a danger to the health of Russians? Or is it such a kind of protection for a domestic manufacturer?
However, let's not fool ourselves with the problem of where to buy Oreo cookies, but we will cook it ourselves. Moreover, this is nothing complicated. Maybe it won’t turn out as black as a branded product, but no less tasty. To achieve such a deep color that makes the tongue terribly bluish, cocoa is specially processed for the test. Although this is only a marketing ploy, the color has no effect on taste. And the independent preparation of cookies will save us from antioxidants E304 and E306, ammonium bicarbonate, soya lecithin and other nonsense.
In order to make Oreo cookies so that it is almost like in the original, you do not have to skimp and replace the ingredients with cheaper ersatz. Only high-quality butter is a 200 gram packet. If you don’t have icing sugar, grind 250 g of sand into a powder grinder. Separate 125 grams from a pack of oil, heat it to room temperature and begin to whisk. Add a little 100 g of powdered sugar and half a teaspoon of vanilla extract. In a separate bowl, mix 125 g of flour, 50 g of cocoa powder, a pinch of baking powder and a bit of salt. Pour it into a homogeneous butter-sugar mass. At first, it will seem to you that nothing can be blinded from this continuous crumb. However, carefully knead, and your work will be rewarded.
Place the bun in the refrigerator for half an hour. After that, roll out the dough between two layers of cling film into a thin layer (about 3 mm thick). Cut the mugs out with a cookie cutter and place them on a baking sheet covered with cooking paper. Preheat the oven at 175 ° C. Place a baking sheet there and bake Oreo cookies for about 10 minutes. The main thing is not to overdo it. Although at first the biscuits will seem damp to you - it hurts too soft. And as soon as they cool, they harden.
Cream is even easier to prepare. Beat the remaining butter, powdered sugar and a little vanilla extract into a homogeneous mass. With a knife, apply cream on the back of one biscuit and cover with the other. Try homemade Oreo cookies with cream of mascarpone cheese, powdered sugar and white chocolate.