Serious Eats: Recipes

Fauxreos

[Photograph: Sarah Jane Sanders]

Substitute rice flour for all purpose for a gluten free version. The result is absolutely indistinguishable in both flavor and texture.

For the filling, use shortening for authentic Oreo flavor, but butter works well too.

Note: All measurements are in weight—volume measures can be very imprecise. I strongly recommend using a scale for all pastry projects. Serious Eats' recommended kitchen scale is the Oxo Good Grips Scale with Pull Out Display.

Cookies can be stored in an airtight container for two weeks refrigerated or one week at room temperature. If made with butter, storing in the refrigerator is preferable for keeping the filling sturdy.

Printed from http://www.seriouseats.com/recipes/2011/08/fauxreos-homemade-oreos-recipe.html

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