So I did just that! I left the rest of the dough to warm to room temperature and rolled it out to a 1/4 inch thickness before cutting into circles and making the button shapes with a glass edge and straw. This made for a much nicer round button shape and it was substantially easier to form the button embellishments. While removing the button holes bits of dough get stuck in the straw. Just snip the straw shorter and shorter as it fills up.
This recipe is not exactly like shop bought Oreos with their crumbly crunch, but they are a very reasonable home made alternative. The chocolate flavour is fantastic and I really like the texture of the cookie. The creamy filling compliments it perfectly. You really do want to sit with a great big glass of ice cold milk while eating these gorgeous dark chocolate cookies.
I was unable, due to time constraints, to have these cookies ready for my daughter’s birthday party. I wanted to have one cookie on each child’s plate as a sort of birthday party starter but I was rushed enough as it was trying to get the cake and doll finished in time in between baking for and blogging about The Shetland Food Fair that it never happened.
Better late than never though and I’m glad I made the biscuits a few days later and finally got the idea out of my head. My family love these cookies and I thought I’d share the recipe with you just in case you might like to include them in a Coraline or even a sewing themed party. You can chill the filled biscuits before serving so that the filling is hard, just like the shop bought version.
You might also be interested in the Coraline Birthday cake and 14″ fabric Coraline doll pattern complete with little yellow rain jacket and wellies I designed and made for my daughters birthday gift. The end of this month sees my second blogaversary so as a gift for all my readers I am sharing this pattern for free! Please do share it with all your sewing friends! 🙂
- 228 grams unsalted butter
- 150 grams caster sugar
- 1 tsp vanilla extract
- 200 grams Fair trade dark chocolate >85% cocoa solids
- 90 grams Fair trade cocoa powder
- 250 grams plain flour
- 1 tsp salt
- 1/2 tsp bicarbonate of soda
- 50 grams unsalted butter
- 65 grams vegetable shortening
- 230 grams icing sugar
- 1 tsp vanilla extract
- 1 tbsp milk
- pinch salt
Prep time: Cook time: Total time: Yield: 18 x 2.5 inch cookies
This recipe fits into the theme of a few food blog challenges this month including:
1. Alphabakes, a challenge alternately hosted by Caroline over at Caroline Makes… and Ros at The More Than Occasional Baker. For this challenge we are given a letter each month and we are asked to share our recipes using ingredients or with a title starting with this particular letter. This month Caroline has given us the letter ‘O’.
2. We Should Cocoa is a gorgeous chocolaty challenge by Choclette over at Chocolate Log Blog. This month the challenge is hosted by Rebecca over at BakenQuilt and she has asked us to share our chocolate cookie recipes.
3. The Biscuit Barrel, by Laura at I’d Much Rather Bake Than is a monthly blogging challenge which asks us to share our biscuit and cookie recipes. This month the theme is festive and party.
4. Made With Love Mondays, a from scratch recipe round-up by Mark over at Javelin Warrior where folk all around the world share their from-scratch recipes.
5. Recipe of the Week over at A Mummy Too!