Did you know that standard Oreos are dairy free? That means the basic recipe is very easy to adjust to also make it gluten free. My kids discovered Oreos during a minor lapse of dietry judgement on holidays, and to stop the tears at the emd of the trip, I promised I would research it.
I’ve adapted a recipe from bakingbites.com, and apart from a tiny tweak in the liquid ratio, it works well. I also added a pinch of salt. Because everything tastes better with salt…
(Measurements are American – a cup = 200ml and a tablespoon = 15ml)
- 2 cups gluten free flour (I used Schar Dolci)
- 1 cup caster sugar
- 1/2 cup real cocoa
- 1/4 cup cornstarch (make sure it’s gluten free!)
- 1/2 cup vegetarian shortening or margarine
- 1/3 cup plus 1 tbsp water
- 1 tsp vanilla extract
- pinch salt
for the cream
- 2 cups icing sugar
- 1 tsp vanilla
- 1/2 cup vegetable shortening (don’t use margarine here – it will go yellowish.)
- Cream shortening and sugar, then add vanilla, then 1/3 cup water, and finally dry ingredients. Don’t worry about the strange appearance before adding the flour – all will come good. I used an electric beater all the way through.
- You will end up with a dry dough, but it should clump together into a log fairly easily (add your extra tablespoon of water here if you need it). You have two options from here: a) roll into logs and chill until firm, then slice as thin as you can, then place on a tray to bake or b) place on baking paper and roll as thin as you can, then use a cookie cutter. Cookies can be close – they do not spread. (I tried both methods, and found I got a better result with the second – I was able to get them thinner.)
- Then cook at 170℃ (350℉) for about 8-10 minutes. You want them still a little soft, but with a crust on the outside.
- Then whip up all the cream ingredients, and when the cookies are cool, spread on one and squish another on top.
Finally, take a big plateful into the back yard and hide from the kids while you eat them all up. Trust me, these were a success.