Sourdough Discard Oreos
Equipment
- Electric mixer
Ingredients
For the lard cream filling
- 8 tbsp Butter (softened)
- 1/4 cup Lard (Fond Regenerative Pork Lard)
- 2 tsp vanilla bean paste
- 1 1/2 cups sifted powdered sugar (I use Florida Crystals)
For the "Oreo" cookies
- 8 tbsp butter (softened)
- 1/4 cup maple syrup
- 1 cup raw cane sugar
- 2 tsp vanilla extract
- 1/2 cup cocoa powder (I use Wildly Organic brand)
- 1 cup all-purpose flour (I use Sunrise Flour Mill heritage white)
- 1 tsp baking soda
- 1 tsp salt
Instructions
- First, using the electric mixer, beat together lard cream filling. Beat together the butter, maple syrup, cane sugar, vanilla & sourdough discard. Add in flour, cocoa powder, baking soda, & salt. Wrap the dough and place in the fridge for at least 2 hours. Place the dough between two sheets of parchment paper and roll until it’s thin. Cut out circles with a cookie cutter. Bake for 18-20 min at 325F. Let cookies cool completely before piping the icing between two cookies
