Tahini Oreos

By Carol Dudar, Recipes & Food Styling

Photos By Above the Salt

Oreos aren’t just for kids. Young and old, a new twist on the original oreo will satisfy everyone.

INGREDIENTS

  • 2 cup (500 ml) all purpose flour (or a gluten free one to one ratio flour mix)
  • 1 cup (250 ml ) dutch cocoa powder
  • 3/4 tsp salt (3 ml) kosher salt
  • 1/2 tsp (2 ml) baking powder
  • 1/4 tsp (1 ml) baking soda
  • 1/2 cup granulated sugar
  • 3/4 cup (185 g) butter, softened
  • 1/2 cup ((98g) tahini
  • 1 1/2 tsp vanilla

Tahini Filling

  • 1/2 cup softened butter
  • 1/4 cup tahini
  • 1 1/2 icing sugar
  • 2 tsp vanilla
  • 1//2 tsp lemon juice
  • 1/2 tsp salt 

Black Tahini Filling

  • 1/2 cup softened butter
  • 1/4 cup  black tahini
  • 1 1/2 icing sugar
  • 1/2 cup dutch cocoa powder
  • 2 tsp vanilla
  • 1/2 tsp lemon juice
  • 1/2 tsp salt

INSTRUCTIONS

Dough

Using a stand mixer or a hand mixer on medium speed , cream together the softened butter, tahini, and sugar for 4 min or until mixture is light in colour and fluffy in texture. Scrape down the side of the bowl, add the vanilla and mix in well.

In a small bowl, whisk the flour, dutch cocoa powder, baking powder, baking soda and salt together.  Add the flour mixture to the butter mixture, and on low speed, beat in slowly until the dry and the wet are just well combined.

Divide the dough into two, and place each one on a large piece of plastic wrap. Using the plastic wrap, make each dough into a flattened disc and wrap well with the plastic wrap. Place in the fridge for at least one hour or overnight.

White Tahini Icing

Using a stand mixer or a hand mixer on medium speed , cream together the softened butter, tahini, lemon juice and vanilla. Slowly add the icing sugar and salt; cream for 4 min or until    mixture is light in colour, fluffy in texture and well combined. Transfer to small bow with cover to fridge and set aside until read to use.  

TIP: Remove icing from fridge an hour before using to allow the icing to come up to room temperature and give it a good stir before filling cookies.

Black Tahini Icing

Using a stand mixer or a hand mixer on medium speed, cream together the softened butter, tahini, lemon juice and vanilla.  Mix the cocoa powder, salt and icing sugar together and slowly add the cocoa mixture to the butter mixture. Cream for 4 min or until mixture is light in colour, fluffy in texture and well combined.

Transfer to small bow with cover to fridge and set aside until read to use.

TIP: Remove icing  from fridge an hour before using to allow the icing to come up to room temperature and give it a good stir before filling cookies.

Preheat oven to 325 degrees F

Remove one dough disc from the fridge, and unwrap the plastic wrap. Transfer to a large piece of parchment paper, and cover with another large piece of parchment paper. Using a rolling pin, roll out the cookie dough to 1/4” thick. Using a cookie cutter shape, cut into 2” circles or squares, and using a knife or a small spatula,  transfer the cut cookies to a parchment lined baking tray. Gather gently the dough leftover from the cutouts into another disc, and re-roll between the two pieces of parchment paper. Place 10-12 cookies on the lined baking tray, at least 1 1/2” apart, and bake for 18-20 min or until dry to the touch. Gently slide the parchment off the baking sheet onto a cooling rack and let cool completely before moving. They will be fragile.

Each oreo requires two cookies, bake off as many needed, keeping the remaining cookie dough covered in plastic wrap in the fridge.

TIP:  while one tray of cookies is baking, keep another tray of prepared cookies to go in the fridge. As soon as one tray is baked, place the chilled tray into the oven.

TIP: don’t place raw cut out cookies on a warm baking sheet, always use a room temperature or chilled baking sheet for best results.