I very often „catch” myself working out how I could recreate one popular, well-known dish or product or another – from restaurants or from the supermarket – or simply something I have really enjoyed. I could probably say that I get more absorbed in the process of „recreating recipes” than in creating them – it is such fun to buy the „original” and back your own taste buds into a corner, trying to decipher every note, every aftertaste and every ingredient in the dish or product. 🤗 And when (if) you manage it… ah! What bliss – because it means that from now on I can enjoy this treat the moment I fancy it!
The idea for Biscoff® cookie butter was born in exactly that context. A while ago I brought back a jar of Lotus Biscoff® cookie butter from abroad, which I got through in a matter of days and wanted more of! But I had none… I went round a lot of shops, and only in one did I find Speculoos cookie butter (which of course wasn't the Lotus one), but I still quietly rejoiced, carrying home several jars of the stuff, that I had found at least that. Standing at the till I smiled to myself – „ah, Greta, all the things I'll be able to do with this cookie butter – it'll work in cheesecakes, in cupcake frosting or as a cake filling; in short, the possibilities are endless!!!”😁. Naturally, all good things come to an end, and before long there was no cookie butter to be found in that shop or any other.
But that is no problem at all! Great news for every cookie butter lover – oh my, how simple it is to make at home! 😉
I developed this recipe for my own taste buds specifically. As we know, the food industry isn't shy about absurd quantities of sugar, so my version is a little less sweet. If you want it sweeter – adjust the sugar to your liking. Do use brown sugar or golden syrup – it gives the cookie butter an extra caramel note. As always, I am a sworn devotee of vanilla, so I can't do without vanilla paste. I strongly recommend you don't skip it either. 🙂 And do pay attention to the temperature of the biscuit mixture!❌ Before mixing it with room-temperature butter, make sure the mixture has cooled, or the cookie butter won't work. You can adjust the amount of butter to your own taste too. Good luck!
