Uh-huh. That’s right. I made Oreos. Or rather, I made, NO-reos, because these guys are gluten, dairy soy, nut and egg-free. Please note the amount of filling in mine. Aside from their allergy-free status, these cookies are made the way that I always thought a Double Stuf should be made– quadruple stuffed.
Over the years, I have found cut-out cookies to be the trickiest baked good to perfect. The texture, in my humble opinion, has to be just so. This means that they must be crispy (unless I am trying to replicate shortbread and then I like them softer), but not break-a-tooth hard. Accomplishing the right texture is not so tough when one can use eggs, but when eggs are off-limits, as they are for me, there is a lot of trial and error involved. I think I finally found the answer: some sort of syrup in the dough and rolling the cookies wafer thin. I mean it. Roll them out like a communion wafer, people. And if you have never had communion and don’t know what the heck I’m talking about, then roll them out like a KAME rice cracker. Thin. Like paper.
There is a trick to this method, and it’s really simple since these cookies do not spread as they bake. The trick is to roll the dough out into a rectangle the size of your baking sheet but to do it between two sheets of parchment paper. Cut the dough into 2 1/2-3-inch circles, or really whatever size you prefer, the slide the parchment paper right onto your baking sheet. Pull the dough around the cookies off the parchment, re-roll or discard, and place the remaining cut-outs in the oven. Does that make sense? This way, the super-thin cookies do not tear or become misshapen as you try to remove them, unbaked, from the parchment. It’s the only way that I got it to work, and the best way to achieve the right, crunchy texture. Once they are done load them up with frosting or smash them up and put them on top of your favorite dairy-free ice cream. Maybe even take them apart, eat the filling and then put them back together and dunk them in your favorite dairy-free milk drink. No matter how you choose to serve them, they are sure to become a cookie jar favorite.
Makes about 3-4 dozen Oreos depending on the size of your cookie cutter
1 1/3 cup superfine rice flour
1/3 cup+1 tablespoon potato starch
3 tablespoons sorghum flour
1/4 cup cocoa powder
1 teaspoon instant espresso crystals (optional)
1 teaspoon xanthan
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup organic palm fruit oil shortening (plain, not butter flavored)
1/2 cup +2 tablespoons dark brown sugar
1/2 cup +2 tablespoons granulated sugar
1/4 cup Lyle’s Golden syrup
2 tablespoons flaxseed meal
6 tablespoons water
1) Preheat the oven to 350 degrees . Whisk together the rice flour, potato starch, sorghum, cocoa powder, xanthan, baking soda, baking powder and salt in a large mixing bowl. Set aside.
2) In the bowl of a stand mixer, cream together the organic palm fruit oil shortening, granulated sugar and brown sugar until they are fluffy. Scrape down the sides and beat in the Lyle’s Golden Syrup. Mix together the flaxmeal and the water, let them sit 2 minutes and add them to the batter. Beat the batter until it is light and fluffy again. Scrape down the sides. Slowly stir in the dry ingredients and mix until the dough comes together and all of the ingredients are evenly incorporated.
3) Dump half the dough onto one large sheet of plastic wrap and the other half onto another large sheet of plastic wrap. Wrap them each tightly, pressing the dough down into a disc. Refrigerate the dough for at least 3 hours. When the dough is chilled, remove half from the fridge and roll it out between 2 sheets of parchment paper so that it is super, duper thin (like 1/8-1/16″) and cut into 2 1/2-3″ rounds. Place the bottom sheet of parchment on a baking sheet, remove the dough around each circle and either reroll or discard. Bake the cookies for 5 minutes or until the edges are just golden. Remove the cookies from the oven and let the cookies cool on the cookie sheets for 10 minutes. Then remove them to cooling racks to cool completely. Repeat this process until all of the dough is cut and baked. Fill with the vanilla “buttercream,” place another cookie on top and serve. Store the cookies in an airtight container at room temperature for up to 3 days, unless it is hot out, and then store the cookies in the refrigerator.