Speculoos Butter
Place the cookies into a food processor and pulse until very crumbly. Make sure the crumbles are finely chopped. Add in the water, one tablespoon at a time and pulse until well blended. Drizzle in …
- Cook25 min
- Total25 min
- Serves2
- LevelEasy
Ingredients
- 24 speculoos cookies
- 3 tbsp. water
- ½ cup coconut oil, melted
Method
- Place the cookies into a food processor and pulse until very crumbly. Make sure the crumbles are finely chopped. Add in the water, one tablespoon at a time and pulse until well blended. Drizzle in the coconut oil and let blend until very smooth, for about 5 minutes, scraping the sides as needed. Transfer into a jar and store in refrigerator. Keep for up to 2 weeks.
