Thanks to OXO for sponsoring this post
A few months ago I got ROPED INTO* making some ‘Drake on Cake’ style vegan funfetti cakes for my mate Laura’s wedding. Using my prior knowledge of the uselessness of British sprinkles to produce a satisfying funfetti effect (the sprinkles here are always naturally dyed so they just lose all colour upon folding into cake batter), on visiting the US I left room in my suitcase for a) American multicoloured sprinkles and b) Birthday Cake flavoured Oreos – a request from Laura.
*(I’m only joking Laura it was a pleasure to make you those cakes hehe)
Now cut to the post-wedding cake situation: I have a BUNCH of sprinkles leftover so I decided to DIY some oreos and put the sprinkles in the filling!! (Inspired by the previously mentioned Bday cake oreos). I used the clear vanilla extract from the cakes too for an even more ‘real’ oreo flavour but if you’ve got the proper vanilla extract on hand, that’s also delicious.
Since coming back from university and moving into my parents’ home again, I had to consolidate a LOT of my ingredients into their cupboards (thanks mum & dad for putting up with this :’D ). Luckily, I’ve been working with OXO and their POP containers were the serendipitous solution to this situation – I tipped all of the half-empty bags of flours, sugars, cocoa, SPRINKLES etc into all the appropriately sized airtight tubs and next thing ya know, the baking cupboard was organised! It was also perfect as I’m moving to a new flat and now I can have the most organised pantry in the WORLD #blessed. I love the POP container accessories too like little scoops or levellers which you can stick onto the underside of the lid – perfect for measuring all my baking ingredients out. You can see them in action in the video above!
These little wafers pack a punch of chocolate flavour – they’re cocoa-heavy plus I pulsed in dark chocolate which really pumps up the richness. It’s deffo a different flavour to proper oreos but actually, dare I say it, BETTER (?!?) than standard oreos. Give them a go and see what you think!
DIY Birthday Cake Oreos
makes ~20 sandwich cookies
- 240 g (2 cups) plain flour
- 85 g (1 cup) cocoa powder
- ¼ tsp baking soda
- ½ tsp salt
- 60 g (2 oz) dark chocolate 70% cocoa solids
- 200 g (1 cup) granulated sugar
- 1 tsp vanilla extract
- 180 g (13 tbsp) softened butter
- 3 tbsp coffee
- 150 g (3/4 cup) unsalted butter
- 300 g (2 cups) icing sugar (powdered sugar)
- pinch of salt
- 1 tsp clear vanilla extract
- 4 tbsp multi-coloured sprinkles
Place the flour, cocoa, baking soda, salt, dark chocolate and granulated sugar in the bowl of a food processor. Blitz together until the chocolate has been broken down into a fine crumb texture. Add the vanilla, butter and coffee and blitz again until the dough comes together. Tip out onto a piece of baking paper, pat out into a square, wrap up in the baking paper and chill for at least 2 hours until firm.
Preheat the oven to 180oC (350oF) / 160oF convection.
Roll the dough out to around 5mm (~1/4-inch) thick. Use a 4.5cm (1.75-inch) round cutter to cut out cookies. Transfer to a lined baking sheet spacing the cookies a few cm apart (they'll spread a little when baking).
Bake for 8-10 minutes until firm but still a bit soft in the centre - they'll crisp up as they cool. If you have a patterned cutter you can press this into the cookie now to leave a decorative impression. Leave to cool on a wire rack.
For the frosting:
Cream together the butter and icing sugar in a medium bowl until smooth. Stir in the salt and clear vanilla extract (this is what will make the cookies taste more birthday-cakey. If you just have regular vanilla extract that's fine too but it won't taste as 'true'). Gently fold in 1 tbsp of the sprinkles.
Take a cooled cookie, pipe or dollop some of the frosting onto the underside. Sprinkle with some of the multicoloured sprinkles and sandwich together with a second cookie. Repeat with all the cookies.
Store the cookies in an airtight OXO pop container for up to 5 days (They may soften over time as the cookies absorb moisture so are best eaten soon after making).