TKOs aka the best homemade Oreos

INGREDIENTS

For the chocolate filling

125gr white chocolate

15gr butter

125gr heavy cream

For the chocolate shortbread

260gr AP flour

90gr high-quality cocoa

2gr baking soda

230gr butter

6gr sea salt

160gr sugar

PREPARATION

For the chocolate filling

1. Melt the chocolate and the butter together in the microwave or over a bain-marie stirring constantly
2. Bring the cream just under a simmer
3. Pour the cream over the melted butter and whisk to combine
4. Refrigerate for 4 hrs at least.

For the chocolate shortbread

1. Sift together the flour, cocoa and baking soda. Set aside.
2. In a mixer fitted with the paddle attachment, beat the butter till fluffy.
3. Add the salt and continue.
4. Add the sugar and beat till combined.
5. Add the dry ingredients in 2 additions mixing in low speed. Make sure you don't overmix.
6. Mound the dough in a square block using 2 pieces of parchment paper- up and down- and refrigerate for 1 hour until firm.
7. Preheat the oven at 160C
8. Remove the dough from the fridge and roll it down to flatten; if the dough has softened, put back in the refrigerator for 10 minutes.
9. Using a cookie cutter, cut rounds from the dough. For the remaining dough, push the trimmings together and refrigerate until firm and reroll.
10. Bake for 15 to 17 mins turning the pan in between.
11. Let cool before moving the cookies.

Assembling the cookies

1. Beat the chocolate filling in a mixer fitted with the paddle attachment until smooth.
2. Transfer to a pastry bag fitted with a 3mm ring.
3. Turn half the cookies over.
4. Pipe long teardrops on each cookie, starting from the edges and then walking towards the centre.
5. Top each with a second cookie.

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