I hardly ever buy a pack of Oreos just to eat with a glass of milk on the side. When I first moved to the UK they weren’t on general sale. Only a few stores carried them as an import item! They’ve been on sale for the last few years now and they even sell Oreos with choolate filling and double stuff Oreos. The cookies don’t come in an American sized box, instead they come in a small roll and there are about 15 cookies. Maybe one day we’ll see graham crackers for sale. Now that would make my day!
When I saw this recipe in Chloe’s Vegan Desserts I knew I had to indulge my inner child and make these all for myself. I’m totally a person that twists, licks the cream and then dunks in milk. Typing this up now and looking at the pictures has given me an idea. I want to make these again but with a different flavor filling in the middle. I could make my own holiday themed ones since they don’t have them here. That would be fun!
1 1/4 cups plain flour
1 cup sugar
1/2 cup cocoa powder
1/4 tsp salt
1/4 tsp baking soda
1/2 cup vegan margarine
2 tbs soy milk
1 tsp vanilla
1/4 cup vegetable shortening
1/4 cup vegan margarine
2 cups icing sugar
1 tsp vanilla
- In the bowl of an electric mixer beat together all of the ingredients until it comes together to form a dough. Wrap in plastic wrap and refrigerate for one hour.
- Preheat the oven to 350 F/180 C and line 2 baking trays with parchment paper. Roll one teaspoon of dough into a ball and place each ball 3 inches apart. Gently flatten each ball with the palm of your hand. Bake for 12-14 minutes.
- Make the filling. Beat together the margarine and shortening in a large bowl until fluffy. Slowly add the icing sugar and vanilla. Beat for two minutes until light and fluffy.
- Once the cookies have cooled sandwich two halves with a teaspoon of the filling.
adapted from Chloe’s Vegan Desserts