My friend went on a trip to Europe a few years ago and came back with a jar of Speculoos cookie butter for me. I had never tasted cookie butter prior to that but my first spoonful convinced me that I was missing out on a truly fantastic treat.
Fortunately, living in Singapore comes with a lot of perks, including a wide selection of cookie butter choices. Supermarkets carry several brands of cookie butter and if you are really desperate, online shopping is heaven sent.
But why spend money buying commercial cookie butter when you can make one right in your very own kitchen? Okay, maybe it’s more convenient to just pop over to the grocery and buy a jar, but what if they run out? What if it’s not available where you live?
The good news is, it’s easy to make your own cookie butter! You can even customize the recipe to use your favorite cookie instead of Speculoos biscuits. How super is that!
The first thing that you need to do is to melt some butter in a saucepan; then add milk, sugar, cinnamon, and vanilla and stir everything together to make the sauce. I used evaporated milk because it has that extra oomph factor that blends really well with Speculoos biscuits.
Once you have your sauce ready, crush the biscuits (or your cookie of choice) in a food processor or blender. If you don’t have one, not to worry. With a little elbow grease you can put all the biscuits in a big zip lock bag, and pound them with a hard object (rolling pins come handy) until they’re crushed to bits. You want the crushed bits to be fine and powdery.
Oh, if you are using cookies with fillings, like Oreos for example, you need to remove the filling first.
Pour around a quarter of the sauce over the crushed biscuits. Since I wasn’t sure how much sauce was needed to make the cookie butter creamy like I wanted, I started off with a quarter of the sauce first and added as necessary.
Mix everything well. The mixture will initially appear very oily but once you have given it a few stirs, the oiliness lessens. I used a bowl and spatula to mix the powdered biscuits and the sauce so I could gauge how much sauce I needed to add.
It’s not necessary, but you can also just pour the sauce directly into the food processor and blend everything in until the mixture is smooth and creamy.
Once you have everything mixed well, you can stop here and transfer the cookie butter into a clean jar. If you really want to have an extra smooth cookie butter (like the one I had), make sure to give the mixture a few extra pulses in the food processor like I did.
There you have it! Your very own homemade cookie butter!
Just some crushing and mixing! It’s so easy! Go forth and make this stat!Print
Delicious and uber creamy, you can spread it on bread or eat it on its own!
250 grams Speculoos Biscuit
113 grams (1/2 cup) unsalted butter
50 grams (1/4 cup) brown sugar
1 tablespoon dark molasses
1/4 teaspoon vanilla extract
1/2 teaspoon cinnamon
120 ml (1/2 cup) evaporated milk
- Using a blender or a food processor, pulse the biscuits until powdery and fine. Alternatively, you may use a large ziplock bag and a rolling pin to grind the biscuits. Set aside in a bowl.
- In a small saucepan, melt the butter and brown sugar. Add the molasses, vanilla, and cinnamon once the butter has melted and the sugar has dissolved.
- Add the evaporated milk. Whisk constantly in low heat until well combined. Remove from heat.
- Carefully pour a quarter of the milk mixture over the powdered biscuits. Mix well using a spatula. Add more of the milk mixture to achieve your desired consistency.
- Optional: Pulse the mixture for a minute or two in the food processor or blender until creamy. Add a few tablespoons of the milk mixture as necessary.
- You can use different kinds of cookies. Just remove the filling for Oreos and such.