Wednesday, 4 September 2013

Oreo Snickerdoodle Cookie Cake Bars

If there's one thing I know for sure, it is that baking is not for people who can't handle mess. These tediously-named Oreo Snickerdoodle Cookie Cake Bars will piss you off if you're not careful enough!

Fresh out of the oven, they look fine and dandy, and smell inviting as well. A little handling makes you realise that Oreo crumbs are falling everywhere like goddamn apocalyptic mudslides.

Crises aside, the Oreo Snickerdoodle Cookie Cake Bars were a good turnout. Initially, I assumed that the bars would be some sort of cookie-but-a-cake-too baking breakthrough, with the bonus aspect of Oreo cookies. I'm not too familiar with Snickerdoodle cookies either, so I wasn't too sure what the cake version of it was supposed to be.

This is pretty much a butter cake with crusty outsides and additional Oreos, cut into little blocks for bite-sized enjoyment. The Oreos do more for its presentation rather than its taste, which is mainly of butter cake.

Before things started getting messy

The edges and corners are the best, be sure to keep those bits for yourself!

Oreo Snickerdoodle Cookie Cake Bars


12 oreos (double stuff, obviously, if you can help it.)
192g flour
1 tsp cream of tartar
1/2 tsp baking soda
1/4 tsp salt
85g butter, softened
1/2 cup sugar (don't reduce this, it won't turn out too sweet, trust me.)
1/8 cup milk
1 tsp vanilla essence
1 egg


1. Pull apart the Oreos by twisting them. Set aside the cookie with the cream layer attached. Crumble the layer without the cream into fine crumbs.

2. Sieve and whisk together flour, cream of tartar, baking soda and salt.

3. Cream butter and sugar till light and fluffy. Add milk, vanilla essence and egg and beat till smooth.

4. Fold in the flour mixture till just combined. Your batter will be pretty stiff and airy.

5. Spread a thin layer of cookie dough onto a 8x6 inch baking dish (mine was a little glass casserole) lined with baking paper.

6. Arrange the side of the 12 Oreo cookies with the cream layer onto the cookie dough, cream side up. (They'll probably overlap a little) Spread the rest of the cookie dough on.

7. Sprinkle some of the Oreo crumbs over the dough (don't use all of it, otherwise your Oreo crumbs will avalanche all over your kitchen table. I learned the hard way.) and bake at 180 degrees Celsius for 40 to 45 minutes.

8. Remove from the baking dish and allow to cool on a wire rack. Cut into squares and serve.

I wonder whether, if we mix the crushed oreos with butter and keep it in the fridge for a bit, we could form a sort of Oreo-spread for the top, which would stay together in the behaviour of a cheesecake crust. That would be a good solution to an ineffective sparse sprinkle.

It's Singapore's annual 'Teacher's Day' tomorrow, and I'll be heading to my previous school with twelve pairs of these bars to hand out to certain teachers and friends. They look pretty enticing, don't they?

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