Oreos

🥘 Ingredients

• butter 225 g
• muscavado sugar 50 g
• caster sugar 150 g
• egg 1 large
• all-purpose flour 250 g
• cocoa powder 150 g
• salt 1 tsp
• baking soda ½ tsp
• butter 160 g
• salt 0.12 tsp
• confectioners' sugar 250 g
• whole milk 1 ½ Tbsp
• vanilla ¼ tsp

1. 1

   Preheat oven to 375°F.
2. 2

   Biscuit dough: In a stand mixer , cream together butter , muscavado sugar , and caster sugar until it is light and fluffy.
3. 3

   Beat in 1 large egg .
4. 4

   Add all-purpose flour , cocoa powder , salt , and baking soda and bring together.
5. 5

   Roll dough with a rolling pin to 3 mm (1/8 inch) thick in two stages with an unfloured rolling pin and between two sheets of parchment paper .
6. 6

   Refrigerate the rolled dough for at least 30 minutes .
7. 7

   Use a 4 cm (1.5 inch) cookie cutter to cut out cookies and place on baking sheet .
8. 8

   Bake at 375°F for 14 to 16 minutes .
9. 9

   Buttercream: Cream butter and salt for 3 to 5 minutes until it is nice and pale.
10. 10

    Add confectioners' sugar in two stages and keep mixing until it is nice and pale.
11. 11

    Add whole milk and vanilla and beat until nice and pale.
12. 12

    Pipe buttercream in between two biscuits with the flat sides in the middle.
13. 13

    Refrigerate for a little bit so the buttercream firms up.
14. 14

    Enjoy!