People on the internet have been discussing the ingredients of Oreo biscuits for some time now. They contend that the cookies contain alcohol.
The company noted that: “Oreos are not halal-certified in the USA and Canada an Europe…so we recommend users always check the ingredients and label, to ensure they are suitable for their diet”. Oreo also said that although the official product is not Halal, it does not contain pork or animal ingredients. Their website seems to reiterate the same point. Even the minuscule quantities of alcohol they use to manufacture these products are evaporated almost immediately during the manufacturing process
The company explained to Ms. Al Balad that Oreo cookies do contain alcohol, but in a small percentage,” adding that “when alcohol is used in our products in a large amount, the line of ingredients will be marked, However, when using vanilla extract we put in the profiles the presence of vanilla in the product, but due to the presence of alcohol in a minute amount, it will not be written, but it is important to note that almost all alcohol from the extract, evaporates during the baking process.
If you visit the Oreo‘s web site, you can find the answer on FAQ. Its so sad. Because i cant trust the Oreo Cookies any other countries.
Lets make our halal cookies with this cookie cutters
- Cookie Sheet
- Rolling Pin
- Parchment Paper (optional)
- Cookie Cutters
- 13 inch Angled Spatula
- 1 cup Butter 2 Sticks, Softened
- 1 cup Granulated Sugar
- 1 Egg
- 2 teaspoons Vanilla Extract
- ½ teaspoon Almond Extract
- 3 ¼ cups All-Purpose Flour
- 1 teaspoon Baking Powder
- ½ teaspoon Salt
- Royal Icing Optional
- Colored Sugar Sprinkles Optional
- Preheat oven to 350 degrees F.
- In a large bowl, cream the butter and sugar with an electric stand mixer or hand mixer until light and fluffy. Beat in the egg, and vanilla and almond extracts.
- Mix together flour, baking powder, and salt. Add dry ingredients to butter mixture 1 cup at a time, mixing after each addition. Once the dough mixes into a ball, you’re done mixing. Test that the dough is sticky and holds a shape but doesn’t stick to your fingers. Do not chill dough.
- Divide the dough into 2 balls, then form them into 2 inch thick rectangles discs. This will keep the dough from falling apart while rolling, and the rectangular shape will help you cut more cookies out of each rolling.
- On a floured surface, roll each ball into a circle approximately 12 inches in diameter and 1/8 inch thick.
- Dip the cookie cutter in flour before each use and cut out shapes.
- Bake the cookies on an ungreased baking sheet(s) with parchment paper (optional). Bake for 8-11 minutes or until cookies are lightly browned. Move the cookies to a cooling rack to cool completely