A few days ago, I tried my hand at making these soaked whole wheat tortillas, which turned into a big time FAIL. I couldn’t get the batter thin enough with it ripping to actually fry it.
BUT, tonight’s homemade Orea cookies were a SUCCESS and who need homemade tortillas, anyway? I’ll take oreo cookies over tortillas any day of the week.
Recipe from the delightful folks at the charming mag MaryJane’s Farm:
1.5 C flour (I used whole wheat pastry)
1/2 C unsweetend baking cocoa (I used carob powder)
1 t baking powder (aluminum free, natch)
1/4 t salt
1/2 c butter, softened
3/4 c sugar (I used sucanat)
1. oven at 350
2. mix all however you like best to mix; usually wet and dry and then both togeter
3. Roll dough on a floured counter to 3/16″ or the thickness you want for the cookies. Cut into the size circles your want for your cookies (they recommend 2″). With pastry brush, dust off left-over flour from tops of cookies, then brush tops with warm water.
4. bake 15 mins.
5. fill with filling
1 T vanilla
2 T cream or milk
3 c powdered sugar
Gluten free version:
subsitute 2 c white rice flour and use 1.5 t baking powder.
These are yummy. Go check out MJF for other fun projects and recipes. (that’s my plug so they don’t yell at me for using their recipe without asking :S)
Next up: Their Pumpkin Whoopie Pies