Speculaas Cookie Butter

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One year ago: Blackberry Apple Pie
Two years ago: Paleo Chocolate Caramel Brownie Cups
Three years ago: Citrus Curd
Four years ago: Whole Wheat Bread
Five years ago: Crab and Shrimp Cakes with Lemon Aioli

Speculaas Cookie Butter

The unicorn of spreads, cookie butter, is easily made at home with the help of a Blendtec and the amazing Twister Jar.

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Prep Time 1

Cook Time 5

Total Time 6

Servings: 1 .5 cups

Ingredients Method

Ingredients

450 g speculaas cookies ginger or spiced cookies will also work
1/2 tsp vanilla seeds
2 tbsp molasses
2 tbsp icing sugar
4-5 tbsp avocado or macadamia nut oil

Method

Place cookies in Blendtec Twister jar and pulse until nothing but crumbs are left.
Turn blender to medium low speed and continue to blend until a nut butter consistency is achieved, twisting against the motion of the blender to keep it moving.
Add remaining ingredients and blend until combined, continuing to twist as you go.
Remove to jar or other vessel and keep covered at room temperature. You can store it in the refrigerator to extend the shelf life, but the consistency will be thicker and less spreadable.

Strawberry Cream Scones with Brown Butter Glaze

Perfect brunch scones for a special occasion

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Prep Time 25

Cook Time 15

Course: Dessert

Ingredients Method

Ingredients

For the Scones

⅔ cup rozen strawberries (defrosted)
¼ cup sugar
2 Tbsp half and half
1 cup pastry flour
¾ cup whole wheat flour
½ tsp sea salt
2 Tbsp baking powder
6 Tbsp butter, cold and cut into cubes
1 egg , large
2 tsp vanilla extract

For the Brown Butter Vanilla Glaze

2 oz unsalted butter
1 cup icing sugar
½ tsp vanilla seeds, paste, etc
2 Tbsp half and half or whole milk

Method

For the Scones:

Preheat oven to 375°F. Line a large baking tray with parchment paper.
Place strawberries, sugar and cream into jar of blender and pulse until slightly chunky.
In a separate bowl, whisk together the flours, salt and baking powder until combined.
Using a pastry blender, blend in the cold butter until you have a crumbly mixture.
Whisk egg, vanilla extract and vanilla seeds (if using) into the strawberry mixture.
Stir together the wet and dry ingredients until you have a sticky dough. Spoon dough onto parchment.
Bake for 12-15 minutes. While baking, make the glaze.

For the Glaze:

In a small saucepan, melt the butter over medium heat, swirling occasionally. Keeping an eye on the butter, continue to cook until it becomes a golden brown colour and remove from heat immediately.
Pour butter into large bowl and whisk in the sugar and vanilla seeds. Add cream or milk 1 tbsp at a time until desired consistency is achieved.

Assemble:

Remove scones from oven and allow to cool on baking tray for 5 minutes. Glaze while still warm.
Store in airtight container at room temperature, or better yet, eat them all immediately…with your friends and family, of course.