Oreos. The world’s greatest biscuit. Yep, if there’s one thing we could eat all day everyday, it’d be Oreos. That crunchy casing, that creamy filling… Okay, we’ll stop now. But while they’re totally mouth-wateringly delicious on their own, these mini circles of cookie dreams can be mustered up into recipes so tasty you won’t believe your taste buds. Drool away, ladies…
- 115g Trex vegetable fat
- 340g golden caster sugar
- 2 eggs
- 280g self-raising flour
- 3 tbsp good quality cocoa powder
- ½ tsp salt
- 1 tsp bicarbonate of soda
- 240ml buttermilk
- 2 tsp vanilla bean paste
- 1 tsp white wine vinegar
- 2x snack bags mini Oreos
For the buttercream:
- 250g unsalted butter
- 400g icing sugar
- 1 packet Oreos
- 2 tbsp boiling water
- 1 tsp vanilla bean paste
Grease and line your tins and preheat the oven to 160C/gas 3. Cream the Trex and sugar together, then add the eggs and beat until light and fuffy. Sift all the dry ingredients into a separate bowl. Beat everything together before adding the vanilla, vinegar and mix until evenly mixed.
Divide the mixture between 3 tins. Bake the cakes in the oven for about 25 minutes. Remove from the oven and cool the cake in the tins for 10 minutes, then leave to cool completely on a wire rack.
- To make the buttercream, beat the butter, then add the vanilla and beat again. Add the sifted icing sugar bit by bit and beat until smooth. Add 2 tablespoons boiling water to loosen the mixture so it’s easy to spread.
- Crush the large Oreos in a sandwich bag using a rolling pin. You want the pieces to be quite small.
- Add the smashed Oreos to a third of the buttercream and mix well.
- Layer the cakes with the Oreo buttercream and then cover the whole cake with a thin layer of buttercream, using the cake cards as a guide and pop in the fridge for 1 hour to set.
- Once the first layer has set, add the second.
- Finally, split the mini Oreos and decorate the buttercream with them.
Oreo Cheesecake Cupcakes
- 2 x 154g packets Oreo cookies
- 280g full fat cream cheese
- 284ml double cream
- 75g caster sugar
- 2 tsp fresh lemon juice
- 1 drop vanilla extract
- Line a 12 hole muffin tray with paper cases.
- Count out 12 Oreo cookies to use as the base of your cheesecakes.
- Count out 6 more Oreo cookies and place to one side, as they will be used later for decoration.
- For the creamy cheesecake topping, pour the double cream into a medium-sized mixing bowl. Whisk the cream with an electric whisk or a balloon whisk until the cream starts to thicken up.
- Add the cream cheese, lemon juice, caster sugar and drop of vanilla extract to the cream. Whisk all the ingredients together until the mixture is smooth.
- You should be left with approximately 7 Oreo cookies, which will be added to the cheesecake topping. Place the Oreos into a freezer bag or sandwich bag and seal shut, making sure that all the air is out of the bag. Then crush the Oreos with a rolling pin, until they turn into crumbs.
- Tip the Oreo crumbs into the cheesecake mixture and stir to combine.
- Spoon the cheesecake mixture into the paper cases, covering up the Oreo bases.
- Place the cheesecakes into the fridge for 2-3 hours to firm up.
- When ready to serve, decorate your cheesecakes by breaking the 6 remaining Oreo cookies in half and pushing a half into each cheesecake.
Oreo Layer Cake
225g plain flour
35g cocoa powder, plus extra to dust
1tsp bicarbonate of soda
1tsp baking powder
100g dark chocolate, finely chopped
185ml hot strong coffee
200g unsalted butter, softened
225g caster sugar
2 large eggs, lightly beaten
225ml whipping cream
150g Philadelphia cream cheese
¾tsp vanilla extract
4tbsp icing sugar, sifted
8 Oreo biscuits, roughly crushed
Oreo and mini Oreos (8-10 of each), to decorate
You will need:
- Lollipop sticks
Heat the oven to 170C, gas 3. Sift the flour, cocoa powder, bicarbonate of soda and baking powder into a bowl. Put the chocolate in a bowl and pour the hot coffee over. Once the chocolate has melted, mix until smooth, then leave to cool.
Cream the butter and caster sugar. Gradually beat in the eggs, adding a little of the flour mix each time. Fold in the rest of the flour mix, followed by the melted chocolate mixture. Divide the mixture between round cake tins, greased and lined with baking paper, cook for 50-55 mins, then allow to cool.
Neatly trim both cakes so that the tops are flat. Whisk the cream, Philadelphia, vanilla and icing sugar until thick enough to spread, then lightly fold in the crushed Oreos. Put a sponge on a serving plate, spread over the cream, keeping a little aside. Flip the other sponge, so the trimmed side is underneath, dust with cocoa powder and set on top.
Fill the gap between the sandwiched biscuits with the leftover cream, so it comes to the edge. Roll the creamy edge in the sprinkles. Just before serving, push a lollipop stick through the middle of a few of the biscuits, then use to decorate the top of the cake along with the remaining Oreos.
Oreo Butterfly Cupcakes
For the butterfly buns:
100g (3½ oz) unsalted butter, softened
100g (3½ oz) caster sugar
2 large eggs
100g (3½ oz) self-raising flour
14g (½ oz) cocoa powder, sifted
For the Oreo buttercream icing:
- 18 Oreo cookies
- 60g (2oz) unsalted butter, softened
- 100g (3½ oz) icing sugar, sifted
Preheat the oven to 180ºC/350ºF/gas mark 4. Place 10 paper cases in a cupcake baking tray.
Cream together the butter and caster sugar. Add the eggs a little at a time, beating after each addition. Fold in the flour and cocoa powder.
Fill each cupcake paper case half full.
Bake for 15 mins, or until the cakes are well risen and spring back to the touch. Remove the cakes to a wire rack and leave to cool.
Crush 8 of the Oreos into fine pieces in a bowl, then add the butter and icing sugar, along with 2tbsp of water. Whisk for 5 – 10 mins (the longer, the better) to give the icing lots of volume.
Take the cooled cakes and with a knife, slice off the top part of each cake and scoop out a small crater about halfway deep. With a teaspoon, fill the craters with the Oreo buttercream icing.
Take the remaining 10 Oreos and cut each one in half.
Push a pair of Oreo ‘wings’ into the icing on each cake to create the butterfly effect.
Oreo Christmas Pudding Pops
- 12 Oreo cookies
- 200g milk chocolate (or dark/plain, if preferred)
- 100g white chocolate
- 20g green fondant
- 10g red fondant
- Place chocolate into a microwaveable bowl. Melt the chocolate in the microwave in 10-15 second bursts, stirring in between.
- Lay a piece of baking paper onto your worktop.
- Stick the lolly sticks to the back of each Oreo. To do this, dip the top of the stick generously into the chocolate and then place it onto the ‘back’ of the biscuit. Place the Oreos onto the baking paper to set. Repeat this process 11 more times, until all the Oreos have lolly sticks attached. Leave them to set for 15-20 minutes.
- Reheat the bowl of milk chocolate in the microwave for 10 seconds to loosen it, if need be.
- Use a teaspoon to spoon the melted milk chocolate over each Oreo. Make sure the Oreos are completely coated in chocolate.
- Place the chocolately Oreos back onto the baking paper to set. They should set very quickly so use the time to melt the white chocolate in the same way you melted the milk chocolate.
- Once the milk chocolate has set, you can spoon the white chocolate over the top half of each Oreo, so it remembles white icing sliding down the sides of a Christmas pudding. Leave the white chocolate to set while you make the holly decorations.
- Simply roll out the green fondant and use your tiny holly cutter to cut out the shapes, or cut the shapes yourself. You will need to make 24 holly leaves.
- The berries are really easy as you just need to roll the red fondant into 24 teeny tiny balls!
- You can press the holly and berries onto the set white chocolate and they should stay firmly in place. However, you can always use a little left over melted white chocolate to ‘glue’ them into place.