Oreo-style cookies

Ingredients

Flour 180 g

Cocoa powder 50 g

Baking powder 1/4 tsp

Icing sugar 200 g

Egg 1

Butter 140 g

For the filling:

Butter 80 g

Icing sugar 150 g

Cream 35% 100 ml

Vanilla

Sift the flour and cocoa powder, mix with the baking soda and baking powder. Beat the butter, gradually add the icing sugar, and beat until the mixture becomes lighter and fluffier. Add the egg, beat, and add the flour. The dough should not stick to your hands too much. Divide into 3-4 portions and refrigerate for 20 minutes.

Preheat oven to 180°C. Roll out some of the dough, cut out circles, and transfer to a baking sheet (preferably lined with parchment paper). Bake for 10 minutes.

Whip the butter until light in color. Add the powdered sugar and whisk constantly. Heat the cream to 40 g (1.5 oz). Slowly add it to the butter and whisk. After about 8 minutes, you'll have a fluffy mixture with no powdered sugar particles. If necessary, add more cream. Finally, add vanilla (optional).

Connect the cookie halves with the cream. It's best to store the cookies in the refrigerator—that way, the cream will set and everything will be fine.

Enjoy!