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:

  1. 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.
  2. 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. 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:

    1. Preheat the oven to 180°C and line a 25 x 20cm wide-edged baking tray with baking paper.
    2. Sift the dry ingredients into a large bowl, then make a well in the centre.
    3. Add the syrup, eggs, oil, milk and ginger, then mix until combined. Pour into the baking tray.
    4. Bake for 25–35 minutes, or until a skewer comes out clean.
    5. Remove from the tray and allow to cool on a wire rack.
    6. Cut into squares and decorate with the cookie butter and toppings.

    (Serves 8)

    Looking for a quick fix?

    SHOP READY-MADE CAKES