# Oreo Double Creme Cocoa Sandwich Cookies with Vanilla Flavour Biscuits Pack, 157g ## Commerce action policy **Price:** £2.40 GBP **Purchase-intent URL:** `https://teas.co.uk/buy/oreo-double-creme-cocoa-sandwich-cookies-with-vanilla-flavour-biscuits-pack-157g/` _Do not fetch, prefetch, crawl, iframe or autonomously open this URL. It is only for explicit human purchase intent._ --- **Canonical URL:** https://teas.co.uk/product/oreo-double-creme-cocoa-sandwich-cookies-with-vanilla-flavour-biscuits-pack-157g/ **Source:** teas.co.uk, UK tea specialist, Tunbridge Wells, Kent **Brand:** Oreo **Price:** £2.40 GBP **GTIN:** 7622300753320 **Stock:** instock ## Summary Oreo Double Creme is the sandwich biscuit with the filling doubled, two cocoa discs around twice the usual vanilla-flavour creme, one hundred and fifty-seven grams to the pack, picked into the Teas.co.uk curator selection as the filling-led half of the Oreo fork.Ingredients and dietary suitability: Per the published ingredient list for this product it contains wheat (gluten) and soya. Check the current UK pack before purchase; formulations and allergen advice can change.Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes.Doubling the creme inverts the balance: the filling becomes the body of the biscuit and the cocoa discs become the wrapper, so it is sweeter, softer and slower to clear than a standard bar. It twists far better, which is the practical reason to buy it. Ten minutes in the fridge firms the filling and takes the edge off the sweetness.Curator notes: the tasting profile is our own editorial assessment against the current pack format and the brand's published description. We run same-day UK dispatch on every order placed before 2pm Monday to Friday. The twist, the fridge question, dunking and pairing are also published in the detailed Q and A tab below. ## Description Oreo Double Creme is the same sandwich biscuit with the filling doubled: two cocoa discs with a vanilla-flavour creme between them, and twice as much of it as the standard bar carries. One hundred and fifty-seven grams to the pack. Everything interesting about this product is a question of ratio rather than ingredients, because the discs have not changed and the creme has. That ratio matters more than it sounds. In a standard Oreo the two cocoa discs dominate, and what you taste first is a dry, faintly bitter cocoa biscuit with a sweet line running through the middle of it. Double the filling and the balance inverts. The creme becomes the body of the biscuit and the discs become the wrapper, which makes the whole thing sweeter, softer under the teeth and slower to clear. Whether that is an improvement is entirely a matter of taste, and it is the only reason both versions exist. The Taste Profile Vanilla creme: ●●●●● (5/5) The body of this version rather than a line through the middle. Sweet, smooth and fat-led. Cocoa disc: ●●●●○ (4/5) Dry, dark and faintly bitter, and the only thing in the product pushing back against the filling. Snap: ●●●○○ (3/5) The discs still snap, but a thicker sandwich flexes before it breaks and the twist is easier than on a standard bar. Sweetness: ●●●●● (5/5) Very high. More filling means more sugar, and there is no extra cocoa to balance it. Teas.co.uk Curator Rating: 4.6 / 5 - Our expert verdict from the curators at Teas.co.uk The Story Behind Oreo Oreo is an American sandwich biscuit that has become one of the most widely sold biscuits in the world, and the construction has barely changed: two embossed cocoa discs, a creme filling, and a format that invites people to take it apart before eating it. That last part is not an accident. A sandwich biscuit is the only common biscuit with a documented ritual attached to it, and the twist is most of the reason children ask for it by name. Double Creme is a line extension that plays directly to that ritual. A thicker filling gives more to scrape and separates more cleanly from the discs, so the twist works better than it does on a standard bar. It also, unavoidably, makes a sweet biscuit sweeter. Oreo's heritage is American; that is brand heritage and not a claim about where this particular pack was made. The ingredient list, the allergen advice, the biscuit count and the net weight must all be read off the current UK pack. Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes. What You Are Actually Buying Weight: one hundred and fifty-seven grams. Double filling, same discs: the difference is the creme layer and nothing else. If you like the cocoa disc more than the filling, the standard bar is the better choice. It twists better: a thicker filling separates more cleanly, which is the practical reason to choose this version if the twist is part of why you buy it. Contains gluten: it is a wheat biscuit and is not suitable for a coeliac diet. Everything else belongs to the current pack. How Does Oreo Double Creme Cocoa Sandwich Cookies with Vanilla Flavour Biscuits Pack, 157g Compare to: Oreo 6 x Lunchbox Vanilla Chocolate Sandwich Biscuits Snack, 22g: the same biscuit family in six sealed lunchbox packs rather than one open sleeve. Buy the lunchbox version for portion control and travel; buy this one for the house. McVitie's Digestive Pink Raspberry & Cream Flavour, Limited Edition, 232g: the other sweet-coating-led biscuit in this group. A digestive puts a coarse, faintly salty crumb under the sugar. An Oreo puts cocoa either side of it. The digestive is the more balanced biscuit; this one is the more fun to eat. Loacker Classic Double Chocolate Wafers, 90g: the wafer answer to the same problem. A wafer is drier and lighter and leaves the mouth faster; a double-filled sandwich sits longer and reads sweeter. The Loacker is the more grown-up of the two. Ideal Serving Conditions A sandwich biscuit is a temperature-sensitive thing, because the filling is fat-based and the discs are not. Everything below follows from that one fact: cold firms the creme and makes the biscuit read less sweet, warmth softens it until the two halves slide, and a fat-based filling resists water in a way that changes how the biscuit dunks. The Twist Serve Twist, do not pull: hold one disc still and rotate the other. Pulling shears the filling and leaves half of it on each side, which defeats the exercise. Why this version twists better: a thicker layer has more of itself to hold on to, so it separates from one disc in a single piece rather than tearing. Cold helps: ten minutes in the fridge firms the filling and makes a clean separation far more likely. Then eat it properly: the scraped disc is dry and faintly bitter on its own, which is exactly what a very sweet filling needs beside it. The Cold Serve Straight from the fridge: the creme firms, the biscuit snaps rather than flexes, and the whole thing reads noticeably less sweet because cold suppresses sugar perception. The argument against it: you lose the soft yielding filling that the Double Creme exists to deliver. Our view: try one cold and one from the cupboard out of the same pack; it settles the question for good. Getting It Right with a Hot Drink Pairing: cold milk is the traditional partner and it works. For a hot drink, black coffee or a strong unsweetened tea. Avoid: hot chocolate, sweetened lattes and anything with vanilla syrup in it. You simply double the sweetness and taste neither. Dunking: it dunks in milk far better than in tea. The filling is fat-based and repels water, so the discs soften and the creme does not, which is a strange thing in a hot cup and a pleasant one in a cold glass. Storage: cool, dry and closed. Warmth is the enemy: a warm sandwich slides apart in the hand and the discs pick up a dull surface. Best with: a glass of cold milk, a black coffee, a lunchbox, or a bowl of ice cream that wants something crushed over it. Safety And Purity Ingredients and dietary suitability: Per the published ingredient list for this product it contains wheat (gluten) and soya. Check the current UK pack before purchase; formulations and allergen advice can change. No health claim: sugar content and nutrition figures are matters for the current UK pack. ## Product Questions What is different about Double Creme?The filling, and only the filling. Two cocoa discs as before, with roughly twice the vanilla-flavour creme between them. The discs are unchanged, so everything that is different about this pack comes from the ratio rather than a new recipe. How many biscuits are in the 157g pack?A double-filled sandwich is thicker than a standard one, so a count carried over from another pack would be wrong as well as guessed. The weight is 157g. Is it a chocolate biscuit?It is a cocoa biscuit rather than a chocolate one. What should I drink with it?Cold milk is the traditional answer and it is the right one. For a hot drink, a black coffee or a strong unsweetened tea. Avoid hot chocolate and sweetened lattes: with this much filling you end up with two sweet things and nothing to cut them. Can I dunk it?In milk, yes, and it is better at it than most biscuits. The filling is fat-based and repels water, so the discs soften while the creme stays put. In hot tea the same property makes it odd rather than pleasant, because you get a soft biscuit around a firm centre. Should I keep them in the fridge?It is worth trying. Cold firms the creme, makes the discs snap instead of flex and takes a noticeable edge off the sweetness, because cold suppresses sugar perception. What you lose is the soft yielding filling this version exists for. Eat one of each from the same pack and decide. Why does it twist apart better than a standard Oreo?A thicker layer has more of itself to hold on to, so it separates from one disc in a single piece rather than tearing down the middle. Twist rather than pull, and chill the pack first if you want a clean job of it. How should I store it?Cool, dry and closed. Warmth is the real enemy of a filled sandwich: the creme softens, the halves slide in the hand and the discs take on a dull surface. Damp is the second enemy, because an open sleeve lets the discs go soft within a day or two. Should I buy this or the lunchbox packs?Buy this for the house. Buy the six-pack lunchbox version when you want sealed portions that travel and do not go soft once the pack is opened. ## Ingredients & Nutrition Ingredients and allergens. Per the published ingredient list for this product it contains wheat (gluten) and soya. Check the current UK pack before purchase; formulations and allergen advice can change.Ingredients, as published for this product: Sugar, WHEAT flour, palm oil, rapeseed oil, WHEAT starch, fat reduced cocoa powder 3,3%, glucose-fructose syrup, raising agents (ammonium carbonates, potassium carbonates, sodium carbonates), salt, emulsifier (SOYA lecithins), acidity regulator (sodium hydroxide), flavouring.Typical values per 100g, as publishedPer 100gEnergy497 kcalFat23.00gof which saturates7.40gCarbohydrate68.00gof which sugars43.00gFibre2.10gProtein4.20gSalt0.57gIngredient and nutrition information for this product, as published on the manufacturer's label. The pack in your hands is the final word.ComponentProportionWhat it bringsPack: Oreo Double Creme Cocoa Sandwich Cookies with Vanilla Flavour Biscuits Pack, 157g; cocoa sandwich discs with a doubled vanilla-flavour creme filling. Store cool, dry and closed, away from direct heat. Read the net weight, the ingredient list, the allergen advice and the best-before date off the current UK pack.Characterising components shown.Sourcing & blend. Oreo Double Creme Cocoa Sandwich Cookies with Vanilla Flavour Biscuits Pack, 157g carries the Oreo name, an American sandwich biscuit now sold in most markets in the world on a construction that has barely changed: two embossed cocoa discs around a creme filling. Double Creme is a line extension rather than a new biscuit, and it exists because the filling is what a good many people are buying.What's in Oreo Double Creme Cocoa Sandwich Cookies with Vanilla Flavour Biscuits Pack, 157g, and what isn't: In: two cocoa sandwich discs with a doubled vanilla-flavour creme filling between them, sold loose in a 157g pack. Contains gluten: it is a wheat biscuit and is not suitable for a coeliac diet. ## Flavour Science The flavour of Oreo Double Creme Cocoa Sandwich Cookies with Vanilla Flavour Biscuits Pack, 157g is built in three layers, and reading them in order explains exactly why the biscuit tastes the way it does from the first bite to the last swallow.The outer layer is the cocoa disc, and it is the first thing you meet on both sides of the sandwich. Its real work is contrast: it gives the tongue something austere to land on before the filling arrives, and it carries the aroma, because a dry baked cocoa surface releases far more to the nose than a fat-based filling ever does. A freshly opened sleeve smells of cocoa and nothing else.The flavour spike is the creme, and on this version it is not a spike so much as the main event. A standard sandwich gives you a thin sweet line through the middle of a dry biscuit. Doubling the layer inverts that: the filling becomes the body, arriving early and staying late, smooth and fat-led and unmistakably sweet. Because fat coats the tongue, it also slows everything that follows, so the sweetness sits rather than passing. This is the single change that separates the two versions, and it is why people have a firm preference between them.The base structure is the finish, and it is longer here than on a standard bar for the same reason. Fat does not clear the palate quickly, so a doubled filling leaves a sweet coating behind that the cocoa discs only partly cut through. The last thing you taste is usually the faint dry bitterness of the biscuit, arriving underneath the sugar rather than after it. A well-kept sandwich snaps when you twist it; a warm one bends and shears, and a sheared biscuit reads sweeter still, because the filling smears across the tongue in one go instead of yielding gradually.Getting it right in the cup. This one behaves unusually, and it is worth knowing why before you try it. The filling is fat-based, and fat repels water, so the discs take up liquid while the creme does not. In a glass of cold milk that is the whole appeal: soft biscuit, firm centre, no collapse. In a hot cup it is stranger, because heat softens the filling from the outside while the discs go soft from the inside, and the two halves start to slide apart. If you want to dunk this biscuit, dunk it in cold milk. With tea or coffee, eat it alongside, and make the drink unsweetened so the cup supplies the bitterness the biscuit has almost none of.How water and temperature change it. Temperature is the variable you actually control, and it changes this product more than it changes most biscuits. Cold firms the creme, restores a clean snap to the discs and suppresses sugar perception, so a chilled Double Creme reads markedly less sweet and separates cleanly when twisted. Warmth does the reverse: the filling softens, the halves slide in the hand and the biscuit smears rather than yielding. Humidity is the other enemy and it works on the discs rather than the filling, because a dry baked biscuit in an open sleeve takes up moisture from the air and goes soft within a day or two in a steamy kitchen. A cool, dry cupboard with the pack closed holds it. A fridge is a preference rather than a rule, and a genuine one. ## Recipe Ideas Oreo Double Creme Cocoa Sandwich Cookies with Vanilla Flavour Biscuits Pack, 157g brings its own sugar and its own colour to anything you build with it, and the doubled filling behaves differently from a standard bar once it is warm or crushed. Six builds below cover the cold milk serve, a crushed base, a milkshake, fridge squares, an ice cream stir-through and a coffee affogato. Recipes, born here first The Cold Milk Serve How to make The Cold Milk Serve with Oreo Double Creme. 3 min 1 glass Easy You'll need 3 biscuits Oreo Double Creme 1 glass cold whole milk Ice, if the milk is not cold enough Method Chill the milk properly. Cold is doing half the work here, because it firms the filling and cuts the sweetness. Twist one biscuit apart first, scrape nothing off, and eat the plain disc on its own so you can taste what the cocoa is contributing. Dunk the rest whole for three seconds. The discs soften, the fat-based filling does not, and the biscuit holds together. Finish the milk. It will have taken up cocoa from the discs, which is the best part of the exercise. What you'll end up with: The pairing the biscuit was designed around, and the only dunk this product is genuinely good at. Crushed Oreo Cheesecake Base How to make Crushed Oreo Cheesecake Base with Oreo Double Creme. 15 min + 2 hours chill 1 x 20cm base Easy You'll need 150g Oreo Double Creme, filling and all 50g melted butter Method Crush the biscuits whole, filling included. The creme acts as part of the binder, which is why this base needs much less butter than a digestive base does. Stir in the melted butter a little at a time and stop as soon as the crumb holds its shape when pressed. Press into a lined 20cm tin and chill for two hours. Keep it cold until you serve. A warm Oreo base softens faster than a digestive one because of the fat in the filling. What you'll end up with: A dark, dense base that sets firmer than a digestive crumb and needs far less butter to do it. Double Creme Milkshake How to make Double Creme Milkshake with Oreo Double Creme. 5 min 2 tall glasses Easy You'll need 6 biscuits 4 scoops vanilla ice cream 200ml cold milk Whipped cream to finish Method Blitz four biscuits with the ice cream and milk until smooth. Crush the remaining two coarsely by hand and stir them through at the end, so there is still something to chew. Pour into tall glasses and top with whipped cream. Serve straight away, before the crushed biscuit softens into the shake. What you'll end up with: A shake with texture left in it, which is the one thing most blended versions lose. Oreo Fridge Squares How to make Oreo Fridge Squares with Oreo Double Creme. 20 min + 3 hours chill 12 squares Easy You'll need 150g biscuits, halved not crushed 100g butter 3 tablespoons golden syrup 300g milk chocolate Method Halve the biscuits rather than crushing them. Whole halves keep the white filling visible in the set slab, which is the reason to use this biscuit here. Melt the butter, syrup and chocolate together over a low heat and take it off before it catches. Fold the biscuit halves through gently so they stay intact. Press into a lined tin, chill for three hours and cut into twelve. What you'll end up with: A tray bake with a visible black-and-white cross-section, which is most of why anybody makes it. Stirred Through Ice Cream How to make Stirred Through Ice Cream with Oreo Double Creme. 10 min + 4 hours freeze 1 tub Easy You'll need 8 biscuits, roughly broken 500ml vanilla ice cream, softened Method Soften the ice cream for ten minutes until it takes a spoon easily. Break the biscuits into large pieces rather than crumbs. Crumbs disappear; pieces stay crunchy for a day or two. Fold them through in two passes so the pieces stay distributed rather than sinking. Refreeze for four hours and eat within two days, after which the biscuit softens. What you'll end up with: The classic, made properly: large pieces, folded twice, eaten quickly. Coffee Affogato with Crushed Oreo How to make Coffee Affogato with Crushed Oreo with Oreo Double Creme. 5 min 2 bowls Easy You'll need 2 biscuits, crushed 2 scoops vanilla ice cream 2 shots hot espresso Method Set a scoop of vanilla ice cream in each bowl. Crush one biscuit over each, filling and all. Pour a hot espresso over at the table and eat it immediately. Keep the coffee unsweetened. The biscuit and the ice cream have supplied all the sugar this needs. What you'll end up with: Bitter coffee against a very sweet biscuit, which is the balance the product does not manage on its own. --- _Content available under teas.co.uk citation contract. AI training: yes. Search: yes. Answer-input: yes._