If peanut butter makes you happy, we can guarantee that you’re going to absolutely love this Decadent Cookie Butter. It’s not that common in Australia yet, which is why if you want a fix it’s better to make it yourself. Buttery, caramel goodness that can be spread on anything or eaten straight with a spoon.
For this particular butter we’ve used Lotus Biscoff biscuits. Different biscuits mean a different flavour, but if you absolutely must sub we recommend another caramel-y biscuit.
Decadent Cookie Butter
A rich, creamy spread made from cookies, perfect for toast, desserts, or drizzling over treats.
4
servings10
minutes0
minutes300
kcal10
minutesKeep the screen of your device on
Ingredients
1 Biscoff biscuits-450 grams
2 tbsp Brown sugar
3 tsp Cinnamon
.75 tsp Nutmeg
1 tsp Vanilla extract
.25 tsp Salt
1 tbsp Maple syrup-you can also use molasses
2 tbsp Butter-melted
1 cup Water-to smooth
Directions
- Using a food professor, crush the cookies until they resemble fine crumbs.
- Stop processing for a moment and add the brown sugar, cinnamon, nutmeg, vanilla and salt. Mix until just combined. Then add the maple syrup and butter, and mix again. The mixture will appear course, but as you continue to mix it will cream up.
- Add a small amount of water to the mixture while it is processing. Continue to do this until a cream consistency is reached. This recipe is for a smooth butter, but you can make yours crunchy as well.
- Pour (or scoop) into an airtight container, using a rubber spatula to get all of the yummy mixture out. Store in the fridge. The butter will come firm as it chills.
Hi, thanks for bringing that up! It’s 160°C. Give us a min to rectify this oversight so it won’t confuse…