How to make your own cookie butter
Speculaas, the traditional spiced Dutch biscuit, is having a moment. Abigail Donnelly shows how easy it is to master this delicious treat – plus two ideas for using it.
What is cookie butter?
Get ready to meet your new favourite sandwich spread. Cookie butter is a spread made of ground speculaas biscuits, sold in European supermarkets the same way Nutella is. If you can’t get your hands on a jar, fear not, as it’s pretty easy to make yourself.
Find the recipe for cookie butter here.
What do I do with it?
Use it as you would peanut butter – on toast or in bakes such as the s’mookie, which is a s’more made with a layer of cookie butter. It’s also in cakes and swirled through brownies or even used as a filling for a chocolate cake. Or you could simply eat it with a spoon. We’d understand.
Inspired? These are our favourite ways to use cookie butter.
Cookie butter with frothy milk
A spiced play on a hot chocolate, this will warm you up from the inside out.
Get the recipe for cookie butter with frothy milk here.
Chocolate-and-gingerbread tray sponge
Make a batch of cookie butter and you’ll always have a delicious cake frosting ready to go.
Get the recipe for chocolate-and-ginger tray sponge here.
Photographs: Myburgh Du Plessis
Food Assistant: Bianca Strydom
Method
INGREDIENTS:
125 g ginger biscuits
1⁄3 cup water
¼ t ground cinnamon
¼ t mixed spice
2 T golden syrup
½ cup coconut oilCOOKING METHOD:
1. Blend the ginger biscuits, water, cinnamon, mixed spice and syrup until smooth. Transfer to a medium saucepan and cook over a low heat until bubbling and smooth.
2. Transfer to a blender and add the coconut oil, then blend until thick. Cover and chill for 15 minutes.
Comments