Oreo was a pretty fancy cookie back when I was a small fry. Living in our zip code, the popular Doppelganger was Hyrdox which looked like the poor cousin to Oreo. Until I was a little older I didn’t even know what an Oreo was. But then there was no going back. I couldn’t persuade my mom to buy them, but once I was an adult there was no contest.
And then came 1975. It was a spectacular day when Double Stuf Oreo Cookies showed up in our local market. We didn’t have a lot of money for impractical things, but that cookie made it into the grocery cart. Resistance was truly futile.
But years later after we were living GF and the Oreo was off the grid, all I could hear were those cookies mocking me every time I steered the cart past the cookie aisle at the market. After a while I decided to divide and conquer. After all, it was only a cookie. How hard could it be?
The result was like a long winding cookie-wreck road with plenty of construction hazards. Actually getting a GF cookie to act like an Oreo was pretty hilarious. Some looked and tasted like mini-whoopie pies. Others were so crunchy the filling launched right out of the cookie and across the room at first bite. And some were downright not edible. One looked promising until the following day when it simply dissolved when handled. It was a long road.
This version is less whoopie cookie and more Oreo. The trick is to use cocoa powder rather than flour while rolling the cookies and to roll them fairly thin. While any kind of buttercream filling can be used for the center, the blackberry swiss buttercream is extra tasty and a nice change since it is berry season.
Be adventuresome. Make an Oreo. A gluten-free Blackberry Cream Filled Oreo.
|Blackberry Cream Filled Oreos, Gluten Free||
- 180 grams GF AP flour (90 grams superfine brown rice flour, 45 grams each superfine white rice flour and tapioca starch/flour) (about 1⅓ cups)
- 30 grams Teff flour (3 heaping tablespoons)
- 60 grams unsweetened dark cocoa (not dutch) plus additional for rolling dough (heaping ½ cup for dough plus more for rolling dough)
- 100 grams granulated sugar (1/2 cup)
- ½ teaspoon flaked salt or kosher salt (be generous)
- ¼ teaspoon baking soda
- 115 grams unsalted butter, room temperature, cubed (1 stick)
- 2 tablespoons Spectrum solid vegetable shortening
- 1 extra-large egg, beaten
- 1 teaspoon vanilla
- 1 teaspoon Framboise
- half-pint blackberries
- 2 tablespoons sugar
- 2 tablespoons water
- 1 tablespoon Framboise
- zest of half a lemon
- 3 egg whites
- 1 cup sugar
- ¼ teaspoon salt
- ¼ teaspoon cream of tartar
- 1.5 sticks butter, soft
- 3 tablespoons blackberry reduction
- In the bowl of a stand mixer, whisk together flour, teff, 60 grams cocoa, sugar, salt, and baking soda. Add cubes of butter, shortening, egg, vanilla and Framboise. Mix on low just until blended. Turn to medium low just until dough comes together. Turn dough onto plastic wrap and flatten into a disk. Refrigerate at least 3 hours and overnight is better. Remove from refrigerator about 30 minutes before proceeding.
- Preheat oven to 350. Line two baking sheets with parchment. You’ll use those parchment sheets for rolling the dough.
- Divide dough in half. Sprinkle 1 sifted tablespoon unsweetened cocoa powder on a half sheet sized parchment. Set dough on parchment. Cover with another tablespoon of sifted cocoa. Top with plastic wrap and roll into as much a rectangle as possible within the boundaries of the parchment. Slip onto baking sheet and freeze for about 10 minutes or refrigerate for about 30 minutes. Remove and cut out small cookie-sized shapes. Remove excess dough with a small offset spatula. Repeat. Using a small fork, poke decorative holes in each cookie. Bake for about 6 minutes and rotate. Bake about 3-4 minutes more and remove. Cool for about 5 minutes and remove to a rack to cool completely before adding filling. Repeat process with remaining dough or freeze for another use.
- In a small saucepan place blackberries, sugar, water, Framboise and lemon zest. Heat on medium until mixture simmers. Turn to lowest heat and simmer until berries and mushy and mixture thickens, about 5-8 minutes, stirring often. Strain into a container and press on the solids. You won’t use all of this for the filling – refrigerate and save for another purpose (in muffins, cupcakes, or over ice cream).
- In a stand mixer bowl place 4 egg whites (no yolk at all in those whites or it won’t whip), sugar, cream of tartar and salt. Place bowl over a pan with simmering water and stir until temperature reads 160 degrees. Place bowl on stand mixer and with whip attachment beat until whites have high glossy peaks and bottom of bowl can be touched by your hand and it isn’t hot. Switch to paddle attachment and while on medium speed add pieces of butter until it is all incorporated. Turn to high and mix until buttercream comes together. It will go through a stage where it looks curdled and like it is a wreck. Just keep going. You will hear it thump before you notice that it is changed to a decent looking buttercream. Add the vanilla and 2-3 tablespoons of blackberry reduction and beat on high until well mixed. The buttercream should be a nice shade of pale blackberry lavender. Pipe onto cooled cupcakes and top with a fresh blackberry. Refrigerate until about 30 minutes before serving. You will have leftovers. Store in the refrigerator but bring to room temperature before using.
- Be sure the cookies are absolutely cool and if you can leave them overnight, even better. You want them slightly dry. Make sure buttercream is room temperature before filling cookies.
- Match like sized cookies halves together. Pipe or scoop a generous dollop of buttercream in the center of the inside half of a cookie. Top with other half, decorative side out. Gently press together until filling comes to the edges. You might have to adjust how much buttercream you place in the center to get it to flow to the edges. Thin, or double-stuffed. Your choice.
- Best served the same day. Store in the refrigerator because of the buttercream.