For the Tea Cakes
- 17 nos Oreo CookiesBuy
- 2 cups Flour
- ½ tsp Ground cinnamon
- 1 cup Butter, softened
- ½ cup Powdered sugar
- ½ tsp Vanilla extract
- ½ cup Toasted slivered almonds, finely chopped
Take four Oreo Cookies and crush them coarsely.
Take another six Oreo Cookies and crush them until they turn into fine powder. Set aside.
Cut the remaining Oreo Cookies into quarters. Reserve for later use.
Take a bowl. Add the flour and ground cinnamon. Mix well.
Take a large bowl. Add the butter and powdered sugar. Beat the ingredients with a mixer until the mixture becomes light and fluffy.
Add the vanilla extract. Mix until well-combined.
Gradually add the flour mixture, mixing well after each addition.
Add the toasted slivered almonds and the coarsely crushed Oreo Cookies. Mix well.
Take a baking sheet. Cover it with parchment paper.
Take about 1tbsp of the dough and make a ball out of it. Take an Oreo Cookie quarter and press it into the centre of the ball. If required, roll the dough again to shape it into a rounded ball.
Ensure that the cookie is completely enclosed within the dough. Repeat the process for the remaining dough until you get a total of 28 balls.
One at a time, roll the dough balls in the finely crushed Oreo Cookies.
Place the dough balls on the prepared baking sheet. Refrigerate for an hour.
Preheat the oven to 160°C.
Once firm, bake the dough balls for 15 to 18 minutes or until they turn light brown and are firm at the top.
Cool for five minutes. Then remove the cake from the baking sheet and place it on to wire rack. Let it cool completely. Oreo Mexican Tea Cakes are ready.