Oreos with Caramelised White Chocolate
Nothing beats these oreos with caramelised white chocolate. A perfect balance of bitter cocoa and sweet, velvety ganache.
Ingredients
For the caramelised white chocolate ganache
- 300 g white chocolate
- 120 ml double cream
- 15 g unsalted butter
For the cookies
- 25 g plain flour sifted
- 50 g Dutch-processed black cocoa powder sifted
- 110 g unsalted butter cold and cubed
- 100 g lard cold and cubed
- 125 g light brown sugar
- 1 tsp vanilla bean paste
- 3 large free-range eggs
- Flaky sea salt to finish
Instructions
Make the caramelised white chocolate
- Preheat the oven to 120C / 250F.
- Chop your chocolate into small, even pieces and lay on a clean baking tray lined with parchment paper.
- Place in the oven for 10 minutes, then stir well with a rubber spatula.
- Return to the oven and repeat this process every 10 minutes for 30-60 minutes until the white chocolate turns a deep-golden brown colour. It may turn lumpy and have a ‘chalky’ appearance - this is normal and it will melt the longer it's in the oven.
- Once the chocolate has reached the correct consistency, you can pour it into new moulds or Tupperware boxes to set and store it at room temperature for around 2 months.
To make the white chocolate ganache
- Place 100g of your already melted caramelised white chocolate into a heatproof bowl.
- In a small saucepan, bring the cream and butter to a gentle simmer over a low-medium heat.
- Pour the hot cream mixture over the chocolate and let it stand for 1 minute. Whisk vigorously until a smooth, silky ganache forms. Let stand until thickened for around 30 minutes to 1 hour.
To make the homemade Oreo cookies
- Sieve your flour and black cocoa powder into a large bowl and add the cold, cubed butter and lard to the bowl. Rub the fats with the flour between your fingers until the mixture resembles breadcrumbs. ⠀
- Add the sugar and mix to combine.
- Beat the vanilla and egg yolks in a small cup, and add to the flour mixture. ⠀
- Start gently bringing the dough together until it’s even in colour. Don’t overwork it as that’ll make for a tough biscuit.
- Place in the fridge for 30mins to rest. ⠀
- Preheat the oven to 180C / 160C fan / 350F and line two baking trays with baking parchment.
- Remove the dough from the fridge and flour a work surface, rolling the dough to a thickness of half a centimetre. It may want to break apart but persevere. Keep moving it around carefully and ensuring your rolling pin and surface are always floured so it doesn’t stick. ⠀
- Using a fluted round cookie cutter, cut rounds out, re-rolling any scraps until you’ve used up all the dough.
- Place them on the prepared baking trays and bake for 10mins. Remove from the oven and leave the cookies to cool for 5 minutes on the trays before transferring to a wire rack to cool completely. ⠀
To assemble your cookies
- Fill a piping bag with a round nozzle and fill it with the white chocolate ganache. Pipe the ganache evenly onto half of the biscuits. Sprinkle a little sea salt into each one, then top with the remaining biscuits.