Cookie butter (literally "biscuit butter") originated in Belgium as a spread on waffles, but has spread around the world to become more than just a breakfast ingredient. Recently, some large companies in the food sector have also started producing "biscuit butter" by formulating their own recipe. While these ready-made creams are very tasty, there is a quick, easy and inexpensive way to make them at home.
Ingrediants
Cookie Butter with Four Ingredients
- 230 g of commercial cookies
- 120 ml of seed oil or 60 g of butter
- 60 g of powdered sugar or 120 ml of sweetened condensed milk
- Up to 60ml of water (if needed)
Cookie Butter with Three Ingredients
- 650 g of shredded biscuits
- 30 g of brown sugar
- 60 ml of whipping cream
Steps
Method 1 of 2: Four Ingredient Butter Cookie
Step 1. Choose a crumbly cookie
One of the advantages of this cream is that you can make it with practically any type of biscuit; That said, you should, however, consider whether your favorite has a texture that lends itself to making it a spreadable substance. You should opt for those that crumble easily into coarse grains rather than the chewy ones that become mushy or mushy when blended.
For example, oat biscuits, sugar biscuits, cinnamon biscuits and "sandy" walnut biscuits are perfect for this recipe; it is better to avoid those filled with fruit, those that are very soft or creamy
Step 2. Break them
Once removed from the package and weighed the dose (230 g), place the biscuits on a cheesecloth, a paper napkin or a cutting board; cover them with another layer of fabric and crush them roughly. You can use your hands, a potato masher, a meat tenderizer, or another tool that you have on hand.
If you are using stuffed cookies, such as Oreos or Ringos, scrape off the cream before proceeding with this step
Step 3. Blend the crumbled cookies
Once they have been reduced to pieces similar to loaves of bread, you can transfer them to the appliance to transform them into a fine powder; turn on the pulse blender and make sure the lid is screwed on tightly to avoid dirtying the kitchen.
Step 4. Add the seed oil or butter
You can use either 120 ml of oil or 60 g of butter, according to your personal taste. Just be careful to pour the oil slowly or, if you have opted for butter, melt it in advance and add it gradually by spoonfuls; this way, you make sure that the fat is distributed evenly. The final product must be similar to a paste.
Many cookbooks and gastronomy experts recommend using unsalted butter, but it's still a matter of taste
Step 5. Add the powdered sugar or condensed milk
Again, the choice of which ingredient to use is up to you, based on your preferences. Whatever you decide to use, make sure it is a volume equal to 120 ml (about 60 g of powdered sugar); if you have opted for sugar, scrape the one that adheres to the sides of the blender to make sure it is incorporated into the mixture at the bottom.
If the mixture seems dry, add a little water until it reaches the desired consistency; if in doubt, try putting some on a cracker or slice of bread to see how it spreads
Step 6. Transfer the cream to an airtight jar
Use a large spoon or spatula to scrape the "cookie butter" off the sides of the blender and place it in a resealable glass or plastic jar; keep it in the refrigerator for half an hour before serving.
If there are any leftovers left, don't worry! Store them in the refrigerator and use them within a week
Method 2 of 2: Three Ingredient Butter Cookie
Step 1. Buy simple cookies that crumble like shortbread
You can use just about any type you like, but tea or sugar shortbread cookies have the most suitable texture for making cookie butter. Ultimately, it doesn't matter which cookies you use, but remember to taste one before you start; if you don't like it, chances are you won't like the cream either.
Step 2. Crumble the cookies
You can use your hands or a heavy kitchen tool; reduce them into small pieces until you get a dose with a volume of 500 ml. You can vary the quantities as long as you respect the proportions with the cream and brown sugar.
If some of the pieces are quite large, such as oat seeds, raisins, or chocolate chips, that's fine. the important thing is that you don't mind finding them in the cream
Step 3. Blend the crumbs and sugar
Work 30 g of brown sugar and the crushed biscuits in a blender until the mixture is quite fine and powdery; if you proceed by hand, the result is coarser.
If the brown sugar has hardened by storing it in the pantry, try putting a piece of bread in the container and reseal it; in most cases, the sugar becomes soft and granular almost immediately
Step 4. Add whipping cream to the blender while the blender is running
Once the first two ingredients have been incorporated, pour 60 ml of cream into the appliance, continuing to work the mixture until you obtain a smooth and spreadable cream.
Any brand of cream is fine, but if you want a very rich result, you should opt for a whole product with at least 39% fat rather than using a lean cream with a fat content of 30%
Step 5. Store the "cookie butter" in a closed container and in the refrigerator
If you are preparing it for a party or family reunion, you shouldn't be afraid of having some leftovers. If you plan to consume it gradually, you should place it in a glass or plastic jar with a lid and put it in a cool place.
