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!
creamy homemade speculoos cookie butter
- 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.
Speculoos Cookie Butter
Speculoos cookie butter is a food paste made from speculoos cookie crumbs and other ingredients, such as flour, fat, and sugar. These ingredients are mixed together until they form a thick, spreadable paste. In Belgium and France, Speculoos cookie butter is a common alternative to nut or chocolate spreads. Whether it’s spread on toast or on a sandwich, it’s an irresistible treat.
Speculoos Cookie Butter is a spread made from crumbs of the sweet speculoos cookies. The cookies are mixed with fat, flour, and sugar until the paste is spreadable. It is very popular in Belgium and France and is often used instead of nut butters. If you’re interested in making your own cookie butter, check out our recipe! Here are some of our favorite uses for it. This recipe will also give you the perfect excuse to try out cookie butter on your next trip to Belgium.
The ingredients in Speculoos Cookie Butter include wheat flour, candiesugar, and vegetable oils such as coconut oil, palm oil, and rapeseed lecithin. Speculoos is a Dutch favorite that is delicious when mixed with melted butter and vanilla. The butter in Speculoos is what makes it so delicious. It can also be used to make a delicious ice cream.
Speculoos cookies were first made by Ben & Jerry’s in the 1980s, but it was a Belgian airline food broker who introduced the product to the United States. He wanted to bring the popular spread to the U.S. as quickly as possible. A few years later, Lotus Biscoff bought Danny De Maeyer’s patent and began selling Speculoos Cookie Butter under the name Lotus Biscoff.
Speculoos cookies are delicious when eaten on their own. The spread is an ideal addition to many other foods, including pretzels, ice cream, and doughnuts. You can even spread it on toast! And if you’re in the mood for a luxurious treat, you can even make a homemade fudge with the mixture. It is so good that it makes a wonderful substitute for nut or chocolate spreads.
Speculoos cookies are traditionally made in the shape of Santa Claus and Father Christmas, and are thin and browned. The cookies contain spices such as cloves, cinnamon, and nutmeg. In addition to flour, Biscoff spread contains cardamom, white pepper, and ginger. The spread is made using Speculoos cookies from Lotus bakeries. Biscoff has over two million catalogs in circulation!
Trader Joe’s is a great place to find Speculoos Cookie Butter. The company has been brewing the sweet treat since the 1970s and has been incorporating it into a variety of different products. It is gluten-free and grain-free. The cookie butter is also added to ice cream and yogurt. And if you’re a Trader Joe’s fan, they also sell Speculoos Cookie Butter Cheesecake. The flavor combination is delicious, and the cheesecake can even be frozen for later use.
Using a food processor, process Speculoos Cookies until they’re fine crumbs without any big pieces of cookie. Add 1/4 cup sweetened condensed milk, and process until the mixture resembles peanut butter. Use a rubber spatula to blend the ingredients. Speculoos Cookie Butter is an irresistible treat that is sure to please any foodie. So, make Speculoos Cookie Butter for dessert or snack.
Try TJ’s Cookie Butter Ice Cream – This creamy vanilla blends with Speculoos Cookie Butter. It has a horchata flavor and has swirls of real cookie butter. You can also try the famous Cookie Butter Sandwich Cookies from TJ’s. But be careful: the cookies don’t contain as much cookie butter as they claim on the box. The brand is now so popular that you can buy it online.