Cookie Butter

Cookie Butter

Share on facebook Facebook Share on twitter Twitter Share on print Print Share on email Email Share on pinterest Pinterest

 

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 

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) 

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. 

Share on facebook Facebook Share on twitter Twitter Share on print Print Share on email Email Share on pinterest Pinterest