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Cookie Butter

Cookie Butter

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By Robert Campbell – Master Baker OX RABBIT

A delicious spicy cookie butter spread, the perfect partner for freshly baked cookies, ice cream or a dip for a dessert table. 


Spice Blend: 

  • 1 Tbsp Cinnamon 
  • 1 1/2 Tsp Ground Nutmeg
  • 1 Tsp Ground Cloves
  • 1 Tsp Ground Ginger 
  • 1/4 Tsp Ground Cardamom 
  • 1/4 Tsp White Pepper 
  • 1/4 Tsp Ground Anise 
The spice blend is great to make and gives a full-body flavour to the Cookie Butter, however if you do not wish to source all the ingredients you can purchase Biscoff Biscuits at a grocery store to substitute. Skip to step 9 if you do this.  


Cookie Mix: 

  • 185g Plain Bakers Flour 
  • 1/4 Tsp Sea Salt 
  • 1/2 Tsp Baking Powder
  • 3 1/2 Tsp Spice Blend 
  •  115g Salted Butter (Room Temp)
  • 110g Brown Sugar 
  • 100g Raw Castor Sugar 
  • 1 Free Range Egg 

Cookie Butter: 

  • Premade Cookies or 2x Bisciff Lotus Biscuits or Ginger Biscuits as a substitute 
  • 30ml Evaporated Milk 
  • 80g Unsweetened Condensed Milk 
  • 55g Salted Butter (Room Temp) 


Step 1:

To make the Spice Blend, combine all the ingredients in a bowl and mix to combine.  

Step 2: 

In a standard mixer bowl with a paddle attachment, or a large mixing bowl and a wooden spoon combine butter and both sugars and beat slowly until they have creamed together. Once creamed, add egg and mix until combined. 

Step 3: 

Add flour, salt, baking powder and spice blend, mix together slowly until combined and a dough forms. If you are not using a mixer, you may require to knead the dough on a flour surface until it comes together. 

Step 4: 

Form the dough into a circle, wrap in cling film and refrigerate for 2-6 hours.

Step 5: 

Preheat oven to 175 (165 Fan Forced), then roll out the dough until it is 4-6mm thick. 

Step 6: 

Using a knife, cut the dough into squares or rectangles (around 5x5cm), once cut you can knead the dough back together, re-roll and cut more squares. 

Step 7: 

Once the dough is cut, place onto lined baking trays and bake for 12-14 minutes. You may need to turn trays around and change racks if your biscuits aren’t cooking evenly. 

Step 8: 

You are looking for a dry biscuit and can tell when the biscuits are done as they will easily slide on the baking paper. Allow to cool completely. 

Step 9: 

To make the Cookie Butter, process the cookies until they are crumbed. We like to leave it a bit crunchy for texture, however for a smoother consistency continue processing until the cookies are like sugar crystals. Now add condensed milk, evaporated milk and butter, combine ingredients until it forms a peanut butter texture. Add salt for taste. 

Ox’s Tips:
This can be used as a spread for toast, a dip for dessert tables, flavouring for icing or is great ontop of ice cream. 

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