Sourdough Oatmeal Cream Pies

• 份量: 16 servings
• 准备时间: 30 minutes
• 总时间: 2 hours 40 minutes

配料

200 g All-purpose Flour

5 g Baking Soda

5 g Salt

1 tsp Ground Cinnamon

1/4 tsp Ground Cloves

260 g Rolled Oats (not quick oats - see notes)

280 g Butter (softened at room temp, I've used salted)

200 g Brown Sugar

100 g Granulated Sugar

1 Egg

5 g Vanilla Extract

15 g Molasses

150 g Sourdough Starter (or sourdough discard)

170 g Butter (softened at room temp, I've used salted)

350 g Powdered Sugar (confectioner's sugar or icing sugar)

50 g Heavy Cream (can use whole milk in a pinch)

5 g Vanilla Extract

3 g Salt (just a pinch)

步骤

To a small mixing bowl, add all of the dry ingredients (all purpose flour, baking soda, salt, cinnamon, cloves and rolled oats). Stir together until everything is well combined and set aside.

Now in a separate bowl, cream the soft butter, brown sugar and granulated sugar until they're light and creamy. I've used my stand mixer with a paddle attachment. You can beat them by hand with a whisk if you prefer.

Now add the eggs, vanilla, molasses and sourdough starter (or discard). Beat until everything is well combined. You might notice it looks slightly stringy - this is the sourdough starter!

Now take your dry ingredients and pour on top of the wet ingredients. Stir together using a spatula until they are well combined. You can use your stand mixer with a paddle attachment for this, but I found it easier to just do this step by hand.

Once the sourdough oatmeal cookie dough is well combined, cover with plastic wrap and place into the fridge for a minimum of 2 hours, but up to 24 hours.

When you're ready to bake the cookies, preheat your oven to 180ºC (375ºF).

Take 2 extra large cookie sheets and line with parchment paper.

Scoop out balls of cookie dough approx. 2 tbsp in size (I weighed mine out at 40g each for consistency). Place the balls of cookie dough onto the cookie sheets with plenty of room around them as they will spread quite a bit.

Bake the cookies at 180ºC (375ºF) for around 12 minutes or until the edges are starting to crisp up but the middle is still soft. Remove from the oven and allow the cookies to cool on the trays for around 10 minutes before transferring them to a wire cooling rack to cool completely.

While the cookies are cooling, whip your filling together. Place the powdered sugar, vanilla, heavy cream, butter and salt into the bowl of a stand mixer fitted with the whisk attachment and whip until light and fluffy (around 5 minutes to really get the air in there and create a gorgeously light vanilla cream frosting).

Once the cookies have cooled completely, sandwich them together using the filling. I find piping the filling will give you the best consistency to your sourdough oatmeal cream pies.

营养

• 每份大小: 100 g
• 卡路里: 493 kcal
• 总脂肪: 25 g
• 饱和脂肪: 15 g
• 不饱和脂肪: 8 g
• 反式脂肪: 1 g
• 胆固醇: 74 mg
• 钠: 471 mg
• 总碳水化合物: 64 g
• 膳食纤维: 2 g
• 总糖: 41 g
• 蛋白质: 4 g