Serious Eats: Recipes

Limited Edition Holiday Fauxreos

[Photographs: Sarah Jane Sanders]

I absolutely cannot resist normal sweets kicked into Holiday Mode. You can make the candy cane version or the white chocolate version, or you can do the right thing. You can make white chocolate covered candy cane Faureoxs.

For the thickest, most luxurious coating of white chocolate, you'll need to dip the cookies twice. Once is all you need to get the taste just right, but to match a real white chocolate covered Oreo's thick texture, you'll need to double dip. If you don't mind the chocolate wafers showing through just a bit, only make a half batch of ganache and give each cookie a single coating.

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

Note: All measurements are in weights, as 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.

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