SERIOUS HOMEMADE OREOS – À LA THOMAS KELLER

My friend Steve is awesome. Part maths genius, part cultural guru, he takes on baking with the passion of a maestro, the precision of Walter White, and the appetite of an Ancient Greek. The result is a splendid and gluttonous bake-fest every time he comes around.

He taught me how to bake ‘home made Oreos’ that were so goddamn awesome in their rich salty sweetness that I feel I need to share it with everyone. The recipe is from the book Bouchon Bakery, by Thomas Keller – which is apparently serious business in the baking world.

I personally found the recipe easy – perhaps because Steve talked me through it – but it’s not as hard as the fancy book would have you believe. We even had a three-year-old Spiderman helping us out. He particularly liked the cookie-cutting stage.

The filling is the hardest part. You need to keep it moving once you add all the ingredients otherwise it gets lumpy very quickly. It also takes the full four hours to set as the recipe states. At first we tried to fill the cookies sooner and it was a little slimy, so we waited. We also cut a few corners by not using a scalloped cookie cutter, I actually cut a plastic water bottle in half (horizontally) and used the circle profile to make the cutter and ended up with a lovely rustic look.

We also didn’t use a piping bag to make perfect little drops of filling. I used a butter knife and slathered it on as you’ll see in the photos. Again, the results were ‘rustic’ – but I had no complaints from those who stuffed the cookies into their faces. In fact, the cookies lasted all of half an hour once they were finished. Barely enough time to take the picture.

Here are some photos from our bake-fest. You can find the recipe here.

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Photography: Emma Scott-Child
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