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Food Blogger Izy Hossack makes DIY Birthday Cake Oreos

DIY Birthday Cake Oreos

makes ~20 sandwich cookies

Ingredients

  • 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

FROSTING:

  • 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

Instructions

  1. 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.

  2. Preheat the oven to 180oC (350oF) / 160oF convection.

  3. 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). 

  4. 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:

  1. 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.

Assemble:

  1. 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. 

  2. 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).