You can pipe the filling in the middle of the cookies, or use a spoon to place some in there, but it probably won’t be as neat looking. If the filling is a bit too thick while you’re making it, add a splash of water or milk to thin it out. But I am thinking some freeze dried fruit powder (strawberry, raspberry, mango) could work wonderfully as well! I’ve actually done this with my Vegan Matcha Oreos, I added matcha to the cream. Or you can even add some other flavorings to the cream, such as cocoa powder, matcha, other extracts, maybe freeze dried strawberry powder. Your options are: use all butter if you want to skip the shortening, maybe add some vanilla beans to the cream. I made the Vanilla Cream Filling using shortening, butter, powdered sugar, and vanilla extract. However, I haven’t chilled this batch, because my house was on the colder side, and my cookies weren’t too soft prior to entering the oven anyway. This cookie dough contains butter, and if the butter is solid and cold when the cookies enter the oven, it will take longer to melt and it will give a chance for the cookie to have a better structure and shape. Some people like to do that before baking cookies. When baking the Homemade Oreo Cookies, you can rest them in the fridge or freezer before placing them in the oven. Let it thaw in the fridge overnight before rolling out.
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