How to make cookie butter…
You might think cookie butter, a spread made of ground speculaas biscuits, is only available in European supermarkets. Lucky for you, we’re saving you a flight overseas with our super easy, home-made version.
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.
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 used 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.)
How to make cookie butter:
- Blend 125 g ginger biscuits, ⅓ cup water, ¼ t ground cinnamon, ¼ t mixed spice and 2 T syrup until smooth. Transfer to a medium saucepan and cook over a low heat until bubbling and smooth.
- Transfer to a blender and add ½ cup of coconut oil, then blend until thick. Cover and chill for 15 minutes.
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.
Ingredients:
- 2 T cookie butter
- 30 g milk chocolate, melted
- 1 cup cream, heated
- 1 cup milk, heated
Method:
- 1 Spread the cookie butter and milk chocolate on the inside of a glass, then top with the milk and cream. Stir before serving.
(Serves 2)
CHOCOLATE-AND-GINGERBREAD TRAY SPONGE
Make a batch of cookie butter and you’ll always have a delicious cake frosting ready to go.
Ingredients:
- 190 g self-raising flour
- 150 g castor sugar
- 2 T cocoa powder
- 1 t bicarbonate of soda
- 1 t baking powder
- 1 t ground cinnamon
- 2 T golden syrup
- 2 free range eggs
- ½ cup sunflower oil, plus 2 T
- ½ cup milk, plus 2 T
- 75 g crystallised ginger, chopped
- 5 T cookie butter (see note)
- Mini marshmallows, to decorate
- Chocolate chips, to decorate
- Woolworths Chuckles, to decorate
- Shaved coconut, to decorate
Method:
- Preheat the oven to 180°C and line a 25 x 20cm wide-edged baking tray with baking paper.
- Sift the dry ingredients into a large bowl, then make a well in the centre.
- Add the syrup, eggs, oil, milk and ginger, then mix until combined. Pour into the baking tray.
- Bake for 25–35 minutes, or until a skewer comes out clean.
- Remove from the tray and allow to cool on a wire rack.
- Cut into squares and decorate with the cookie butter and toppings.
(Serves 8)
Looking for a quick fix?