Skip to main content

Oreo Cookies ~ 奥利奥曲奇

Here I am taking or rather using a very popular cookie to put inside a cookie.  Believe me, this cookie was a crowd pleaser amongst kids at a recent small gathering.  This cookie is crispy on the outside and chewy on the inside and ready to tuck in after about 10 mins. baking time but of course needs a bit of patience to wait a little while longer for the cookie to cool further.  Can give this a try for the coming Chinese New Year which falls on 10th February 2024!




Oreo Cookies ~  奥利奥曲奇                                       

Ingredients

  • 115 gm vegetable oil OR melted butter (I used oil)
  • 80 gm caster sugar
  • 1 egg
  • 185 gm plain flour
  • 1/2 teasp baking soda
  • 1/4 teasp salt
  • 9 Oreo cookies, with cream, crushed (110 gm)
  • 1/4 teasp vanilla
Method
  1. Sift flour with baking soda, salt, set aside.
  2. In a mixing bowl, with a hand whisk, beat oil and caster sugar till creamy.
  3. Break in an egg, beat till well incorporated.
  4. Fold in sifted flour, mix well with a spatula.
  5. Mix in the crushed Oreos thoroughly.
  6. Cover the mixing bowl with cling wrap and refrigerate for 30 mins.
  7. Remove from the fridge, use an ice-cream scoop to scoop up some dough, roll into a ball and place about 2.5 inch apart on a parchment lined baking tray.
  8. Bake in a preheated oven @ 180 deg.C for about 10 mins. when the edges are slightly brown if you want the cookies to be slightly chewy.  If you want crunchy cookies, bake a bit longer, say about another 5 mins. or so.
  9. Yield :  12 cookies, depending on size of your cookies.
Here's wishing each and everyone, a very Peaceful, Healthy and Prosperous Chinese New Year!

Comments

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.
58 comments
Read on for the Recipe

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 
14 comments
Read on for the Recipe

Marble Loaf ~ 大理石面包

  This is my first attempt at making bread with half high protein bread flour and half plain flour.  The crumb is tender and softer than with totally bread flour and it has a pleasant chew and not crumbly.  The crust stays thin and crisps up nicely and not hard to chew.  You can slice up the bread and freeze it for breakfast the next day. Marble Loaf (using 50% high protein and 50% plain flour) Ingredients For Tangzhong 15 gm (taken from total 300 gm) high protein flour 75 ml water or milk, or a mix, preferably milk Method Whisk the 15 gm flour with the 75 ml liquid in a small saucepan. Cook over medium heat, stirring constantly until it thickens into a paste, about a minute or two. Let cool to room temperature before using in dough. Note :- Tangzhong can be made ahead and stored in the fridge for 1 to 2 days. Use the cling wrap to touch the tangzhong to prevent it from drying in the fridge. Ingredients 135 gm high protein flour (after removing 15 gm for tangzhong). ...
Post a Comment
Read more