"I'm not sure that this mix of Crisco, sugar, and vanilla extract is that much better for you than the original Oreo filling but I felt better seeing exactly what went into it."
Have you ever wondered what the "creme" filling in the center of an Oreo is made out of? I won't go as far as saying the question has plagued me, but it's come pretty close. Oreos are delicious--I think that pretty much everyone can get behind that. Unfortunately, one look at the ingredients can put you off of them for a good long while. They are full of scary chemicals and weird oils. Why is the filling so good? It's probably best we don't know.
Elizabeth Barbone has included a chapter in her book Easy Gluten-Free Baking called "Tastes Like" where she attempts to replicate mass-produced snacks such as Twinkies and Samoas (the Girl Scout cookie) using gluten-free ingredients.
I love Oreos but quite frankly, I don't feel very good about eating them. I decided to make these gluten-free Oreos at home to see how they measured up.
The first step was making the cookie dough. After assembling it, I was nervous--it was kind of a sticky mess. The dough needs to chill for at least four hours, so into the fridge it went.
After a nice long chill for the dough (and for myself) I took it out and formed the cookies. The dough was still pretty sticky but not so much that it was an issue. I popped them into the oven and 10 minutes later, the chocolatey aroma and dry look that Barbone wrote about in the recipe were evident. While I waited for the cookie to cool, I whipped up the filling.
I'm not sure that this mix of Crisco, sugar, and vanilla extract is that much better for you than the original Oreo filling but I felt better seeing exactly what went into it. Out of all of the recipes I've now tried from Easy Gluten-Free Baking, these Oreos are my favorite. The cookies have a great chewy and almost cakey quality and are plenty chocolatey. The filling? In a word, fantastic--even better than the Oreo "creme."
1 cup white rice flour
1/4 cup cornstarch
1/4 cup sweet rice flour
1/3 cup Dutch-processed cocoa powder
1/2 teaspoon baking powder
3/4 cup granulated sugar
1/8 teaspoon salt
1/2 cup (1 stick) cold butter, cut into 8 pieces
2 tablespoons milk
4 tablespoons vegetable shortening (if you can't tolerate shortening, use 4 tablespoons butter)
2 cups confectioners' sugar
3 tablespoons water
1/2 teaspoon vanilla extract
In the bowl of a food processor, combine the dry ingredients. Pulse to combine. Add the cold butter and pulse until no large pieces of butter remain. Add the egg and milk. MIx until a dough forms. (The dough should form a ball and "swirl" around the bowl of the food processor.) If the dough is dry, add 1 to 2 teaspoons of milk and mix to form a dough.
Divide the dough in half and pat each half into a round. Wrap each dough tightly in plastic wrap. Chill the dough for 4 hours or over night.
Preheat the oven to 350° F. Line 2 baking sheets with parchment paper. Set pan aside.
Remove dough from refrigerator. White rice flour your countertop and roll dough out to 1/8-inch thickness. (Remember, you will be sandwiching two cookies together. You don't want the individual cookies too thick.) Cut the dough into rounds using a 1 1/2-inch cookie cutter. (If you have a fluted cookie cutter, use it. It will make the cookie look more like an Oreo.)
Place the dough on a prepared baking sheet, spacing the cookies about 2 inches apart. Bake 10 to 12 minutes or until the cookies are aromatic. (Cookies will look "dry" and smell very chocolatey.)
Transfer the cookies to a wire rack to cool completely.
For the filling: In a small bowl, cream together all ingredients until smooth. (Use medium-high speed on handheld and stand mixers.) Mixture will be thick.
Spread the filling on half of the cooled cookies.
Top with the remaining cookies.
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||8%|
|Saturated Fat 3g||17%|
|Total Carbohydrate 25g||9%|
|Dietary Fiber 0g||2%|
|Total Sugars 15g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|