DIY Cookie Butter
A spiced speculoos spread blended with golden syrup and coconut oil, ready to swipe on toast or spoon over dessert.
Prep 10 min · Cook 1 min · Total 2 hr 16 min · Makes about 1 1/4 cups
Ingredients
- 3 1/2 ounces finely ground speculoos crumbs, store-bought or homemade
- 3 1/2 ounces water
- 1/4 teaspoon ground cinnamon
- 1 ounce golden syrup, such as Lyle's
- 3 ounces refined coconut oil, solid but not cold, between 70 and 74°F
Directions
- In a 2-quart stainless steel saucier, stir together the cookie crumbs with the water, cinnamon, and golden syrup. Set the pan over medium heat and whisk without stopping until the crumbs melt into the liquid and a rubbed bit feels smooth, about 90 seconds.
- Take the pan off the heat, scrape the mixture into a narrow, tall container, and stir now and then as it stops steaming, about 5 minutes.
- Drop in the solid coconut oil, then blend with an immersion blender until the mixture is completely even and smooth.
- Spoon it into a glass jar, since used plastic can pass along lingering smells to the cookie butter. Close the jar so it does not dry out, then chill until the coconut oil firms back up, about 2 hours.
- After that, keep it at cool room temperature and use it as a spread or a topping for desserts.