Best Oreo Biscuits - flour

Method

• Preheat the oven to 190 degrees celsius. Lightly grease a cookie/baking tray.
• In a large bowl, mix the flour, cocoa, baking soda and powder, salt, and sugar.
• Whisk in the butter and the egg, and keep mixing until the batter comes together in a mass (I used a rubber spatula so I don't over mix the dough, but then I quickly gave up and used my hand instead, I would recommend this, too).
• Either spoon mixtures of the dough into a greased cookie tray, or: Very lightly flour a bench and rolling pin. Begin to roll the dough until a desired thickness is reached (do not make the dough too thick, otherwise the centre won't cook properly).
• Cut out cookies with the cookie cutter of your choice (I used hearts + flowers because I LOVE Oreos).
• Use a cake spatula to carefully transfer the cookies to the baking tray. Separate the cookies by about 2 inches (5cms) because they will spread a bit. I put mine in the freezer for 5 minutes to stop them from spreading too much.
• Bake for 10 minutes. Remove but keep in the tray for 5 minutes.
• Next, place the cookies on a cooling rack - they will harden a little bit after transferring them (such that they resemble the hardness of a real Oreo cookie!)
• Repeat the process until all your dough is done.
• To make the filling, you can search a recipe of your choice, or just add vanilla dusting powder to softened Philadelphia cream cheese and sandwich two cookies in between. I thought they tasted amazing that way.
• Twist, lick, and dunk! Or simply, Devour!