Oreos

by Editorial Staff

Summary

Prep Time	45 mins
Cook Time	10 mins
Total Time	1 hr 55 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

For the dough:

For the filling:

75 g butter or mararine, soft
125 g powdered suar
1 teaspoon vanilla sugar

Instructions

Stir the butter until foamy, then add all the other dough ingredients, stirring in between. The dough should be soft but not sticky. If necessary, add a little more flour. Knead the dough and place it in a covered bowl in the fridge for an hour.
After cooling, roll out the dough on a floured surface to the desired thickness (approx. 3 mm). Then cut out biscuits with a cookie cutter, place them on a baking sheet lined with baking paper and bake for about 10 minutes at 175 degrees (150 degrees convection). Then let it cool down, as the biscuits only harden when they cool down.
For the filling, stir all the ingredients together until creamy. Then put a dollop of cream on each cookie, which works very well with a simple teaspoon. Place a second biscuit on top of the cream, press down a little and let it set.
Makes about 30 biscuits.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.