Great with milk. Great in ice cream. Great by themselves.
The biscuits could be a little thicker. And a little denser maybe? But they do taste like oreos.
You can even “twist, lick and dunk” them. They are sooooo good with milk.
(And my boyfriend made me this beautiful wooden board to take photos on. Go boyfriend.)
For the cookies
1 1/4 cup plain flour
1 cup sugar
1/2 cup cocoa
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
140g unsalted butter, softened (1 cup + 2 tbsp)
Get out your food processor or electric mixer. Put your flour, sugar, cocoa, baking soda, baking powder and salt inside. Mix on a low speed until combined.
Add the butter and the egg. Continue to mix until a dough forms (be patient, it will form).
Gather the dough together and shape it into a log. Place it on a piece of parchment, roll it until it is about 40cm (just over a foot) long and refrigerate for 10 minutes.
Take your log out of the fridge. Preheat the oven to 190 C and line 3 baking trays with parchment.
Slice 5mm (1/6 inch) cookie rounds from the log.
Bake for 7-8 minutes, until centres are set. While they cool, make your filling.
For the filling
110g unsalted butter, softened (1/2 cup)
1 2/3 icing sugar, sifted (230g)
1 tsp vanilla extract
1 tbsp milk
pinch of salt
Put the butter in the bowl of your electric mixer and beat on a low speed until completely smooth and soft.
Add the icing sugar and vanilla, increase the speed to medium and beat until the mixture is completely smooth.
Add the milk and salt and continue to beat until smooth.
The mixture will look like putty. Put it into a piping bag (or into a zip lock/plastic bag and snip the corner off).
Once the cookies are cool, it is time to fill them!
Pipe a round of filling onto every second cookie.