Every month while Valli announces the themes for the BM, I usually go for something new so that I get an opportunity to explore it. For this month, one of the themes was cookie butter. I didn’t even know that cookie butter existed, so I chose it so that I can at least know what it is. Then when I read about cookie butter, it was quite an interesting read. Speculoos cookie butter from Trader’s Joe is quite famous but I came across so many home made cookie butter recipes. And you can also get numerous recipes to use those cookie butters, right from cake and muffins to simple bread desserts with cookie butter fillings. I came acoss so many recipes for cookie butters and every recipe needed any type of cookie in it. And also there were some healthy cookie butter recipes made with almonds or cashews mostly like a cross between nut butter and pesto. I decided to do three types of cookie butters, each with different consistency and different ingredients. So this week you will see three absolutely delicious easy to make cookie butters in the blog.
The first one is a cashew cookie butter made with Good Day cashew biscuits. You can use any cookie you want or have. This is a smooth and creamy cookie butter full of cashew cookies goodness. For the fat I have added coconut oil in the recipe. I haven’t followed any recipe, but this is the result of reading too many recipes online. The amount of low fat cream added decides on how thick or thin the butter would be. Increase or decrease as per your liking. I have used brown sugar to sweeten it. But as the cookie itself has sugar, you can even skip it if you like the butter mildly sweet. The preparation of the butter takes hardly 5 minutes. I made all the butters on a single day and served everything along with toasted bread slices. My daughter had a blast that day. Now I am planning of some recipes to use the butters.
Good Day Biscuits – 1 small pack
Brown Sugar – 2 tsp
Amul Cream – 1/3 cup
Coconut Oil – 1 tbs
In a mixer, take the biscuits and sugar and make a fine powder.
Pour the fine crumbs into a bowl and add coconut oil and cream.
Mix well until the butter is thick.
Transfer to a jar and keep it refrigerated.