Allergy Friendly Oreos!
16 March 2021, 22:14:13
Hi everyone! I'm back with another delicious recipe. This one will make your kiddos jump. Chocolate and vanilla, what a great combination! These cookies are so delicious and with much less sugar then the originals. In the end it will be a big problem because they will want to eat until the last crumb before they are able to fill them all. True, they were so good! My kids loved it. You can soak it in milk, open it and eat the filling or just attack the bites. Just like they like it more. Again, as usual, they take few ingredients and are easy to make. My biggest challenge was the filling. As delicious as Buttercream is, it takes tons of sugar and as such I scanned my eyes for an alternative. It was when I was almost giving up that I found an old technique, Ermine Frosting. With the same principle of water roux. It worked very well and was simply delicious! I´ll never do buttercream again. And I was able to create a version of Golden Oreos for my little one, he is 2.5 yrs, and they turn out amazing as well. I'll tell you everything about this Golden Oreo Version tomorrow. Ingredients 2 + ½ cups of Wheat Flour ½ cup of Cocoa 1 cup of softened Vegan Butter ¾ cup of Sugar ¾ tsp of Salt 3 tbsp of Aquafaba 1 tsp of Vanilla extract Filling: 5 tbsp of Wheat Flour ½ cup of Sugar 1 cup of Coconut Milk 1 tsp of Vanilla extract 200g of Vegan Butter (room temperature) Instructions Preheat the oven to 175 degrees In a bowl mix the flour and cocoa until combined. In another bowl beat the butter with the sugar and salt until light and fluffy. Add the aquafaba and mix until smooth. Add the vanilla and continue to beat. Add the flour mixture and mix until the dough comes together. Place on the bench and knead until smooth. Store in the cold for two hours. While the dough is cold, prepare the filling. Place the flour and sugar in a saucepan and bring to medium heat for 1 minute. Stir constantly and add the coconut milk. Stir quickly, the mixture will thicken quickly. The mixture is quite thick. Remove from the pan, place in a bowl, and cover with cling wrap so that it touches the dough to avoid contact with air. Allow to cool completely. In a bowl start to beat the butter and add the previous preparation (well cooled). Add the vanilla and keep in the cold until it's time to stuff. Divide the dough. place between two sheets of parchment paper, open to a thickness of 0.5 cm. Cut with a round shape (you may use a glass). Bake for 10-15 minutes, being careful not to burn (it will always depend on the thickness of the cookies). Allow to cool on a grill to prevent them from becoming soft. Place stuffing in the middle of the cookie and place another one on top. Repeat until the cookies are finished. Hope you enjoy this recipe as much as we did. Check this and other recipes: www.semalergiasamesa.com