This silky-smooth spread is as thick as creamy peanut butter, but packed with the caramelized flavor and aromatic spices of Belgian speculoos.
Pour the sauce-like mixture into a tall, narrow container, and allow it to cool until the steam subsides, about five minutes. Add a bit of refined coconut oil , and process with an immersion blender until silky-smooth. While the mixture is still warm and fluid, pour it into a glass jar.Using an immersion blender emulsifies the crumbs and water into a rich and silky paste, obliterating any lingering crumbs and slightly aerating the mixture as well.
Cover the jar and refrigerate until the mixture is cold and hard, about two hours, then let the cookie butter stand at cool room temperature until glossy and soft.Because its consistency is governed by coconut oil, which melts at 75°F and grows increasingly hard as it cools below 69°F , cookie butter has the best consistency when it's between 70 and 74°F .
Besides, a little mindfulness is a small price to pay for easy access to a cheap, delicious, and totally homemade alternative to pricey store-bought cookie butter. Whether you love it as a dip for fresh apples, a cinnamon-spiced addition to , or the secret ingredient in holiday bourbon balls, next time you get a craving for cookie butter, try making it yourself.
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