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.
Ingredients:
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
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)
Method:
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.
