Strawberry Cardamom Oreos With Custom Cookie Mold

No matter how many editions of Oreos are in the market, there are still many flavors to be had. Sometimes you just have to customize every detail on your own, from the flavor profile to the cookie mold.

Cardamom, cinnamon's underrated sister, needs a lot more exposure than it has. Of the pair, it is the brighter spice. It is delicate, a pinch citrusy, and a dash floral. It is so deliciously unique, it deserves to be in an Oreo. So, in this Oreo recipe, it is the filling in between two snappy strawberry cookies, in the form of cardamom white chocolate ganache.

I made custom heart-shaped cookie molds that I will also teach you through this Instructable so you can make these in time for Valentine's Day.

I've entered this into the Cookie Contest and would love and appreciate your vote. Thank you so much!

Before we get to the recipe, let's start with the mold first.

You will need:

The Amazing Mold Putty. It is a pliable putty that air dries to become a food-safe flexible rubber. I found it at my closest Michaels here in New York and paid less than $14 after coupon. With one box, you can make up to 7 different Oreo molds if you so desire.

Polymer oven-bake clay

Sculpting tools

Rolling pin for craft use

Cardstock

Pencil

Scissors

Craft knife

First you have to make a "hard copy" or model of your cookie design using oven-bake polymer clay.

Before even getting started, condition the polymer clay by massaging for several minutes until pliable.

Now you're ready to make a cookie model:

1. Create a shape template by cutting a piece of cardstock. In this case, I made a heart from a 2" square of cardstock.

2. Roll out the polymer clay to less than 1/8" thickness. You want to keep it fairly thin as you will be adding a layer of design elements on the surface if you want to have an embossed look to your cookies.

3. Place heart template on rolled clay and carefully cut clay using craft knife.

4. Add your desired design elements to the surface of the clay. In this case, I added a thin (1/32" thickness) border which I engraved with lines using a clay sculpting tool. I also added the word "LOVE" with hearts with bit of floral flair.

5. Bake according to package instructions.

For a 2" heart shaped mold, I used one tablespoon of each color of the Amazing Mold Putty.

Now, working very quickly in under 3 minutes:

1. Combine 1 tablespoon each of white and yellow putty to form a ball that is consistent in color and has no white marbling/stripes.

2. With a craft rolling pin, roll out the ball until the putty is slightly larger than your cookie model.

3. Carefully press the cookie model onto the putty, ensuring the back of the model is flush with the surface of the putty.

4. Let the putty cure for 20 minutes before removing the model from the mold.

Now you've got yourself your very own custom cookie mold! Now onto baking cookies!....

Before starting with the cookies, you need to prepare the ganache filling as it requires at least 4 hours of setting time.

You will need:

200 gram bar of white chocolate, chopped

1/2 cup of heavy cream

1 tsp of ground cardamom

1. In a microwave safe bowl, heat the heavy cream in the microwave for 30 seconds - 1 minute.

2. Add the chopped white chocolate to the hot cream and combine with a spatula until melted and smooth.

3. Add and combine the ground cardamom.

4. Place a plastic wrap directly on the surface of ganache.

5. Let the ganache sit at room temperature for at least 4 hours until it reaches a very thick consistency.

6. When the ganache has thickened, scoop it into a large piping bag.

I only recently discovered that parts of Asia and South America make butter cookies from corn starch. They are incredible because they are snappy, sandy, and melt-in-your mouth while retaining its shape with such precision and without refrigeration before baking, unlike shortbread. I thought that corn starch cookies are the perfect consistency for molding. I adapted my own recipe here by adding flour because I do love the nutty, toasty flavor that baked flour imparts and that corn starch lacks. The real flavor here, of course, is strawberry from real freeze dried strawberries powdered by processing finely in a food processor. Here's my take on corn starch cookies, strawberry-style:

You will need:

1-1/2 c corn starch

1/4 c all purpose flour

1/2 c butter, softened at room temperature

7 oz (1/2 of a 14 oz can) condensed milk

1/3 c powdered freeze dried strawberries

1 tsp vanilla bean paste

To make and bake:

1. In a large bowl, combine and cream together butter and condensed milk until smooth consistency. You may use a spatula or a mixer.

2. Sift and combine corn starch into butter and condensed milk mixture, one third at a time. Once all corn starch is combined, sift and combine the flour with a spatula or knead with your hands until combined. A dough will form.

3. Add and combine powdered freeze dried strawberries until the dough forms a ball.

1. Generously dust the mold with corn starch. It helps to have a large bowl as you can easily tip the mold upside-down without it being too messy.

2. Pinch a small amount of dough and firmly press into the mold until flush on the surface. Don't overfill as the dough will still slightly rise.

3. On a parchment lined baking sheet, turn the mold over and carefully lift to reveal the molded cookie.

4. Repeat steps 1-3 until all of your dough is used.

5. If you don't have a heavy gauge cookie sheet, double the cookie sheet (2 cookie sheets stacked) so that the bottoms of the cookies don't burn.

6. Bake the cookies at 350F for 10-12 minutes. Let cool on a wire rack.

Time to put your strawberry cardamom Oreos together!

Pipe the cardamom white chocolate ganache on one cookie, making sure to go close to the edge of the cookie.

Place a second cookie and you've got yourself a very customized cookie sandwich.

Enjoy!