Today, I am making a cookie butter that can be used as a spread on bread, crêpes or simply eaten with a spoon. I myself will use it in place of the chocolate topping in the traditional French Christmas recipe; Bûche de Noël or Yule Log. (I will post the recipe and photos tomorrow.)
I am using the traditional Finnish gingerbread here (pipari), because I live in Finland and I always try to find cool ways to use the local (sometimes boring) stuff. But any cookie type will do. I have a preference for the Dutch cookies speculoos, if you can get a hold of those just try them. Nam nam!
Ingredients:
- 300g of pipari (gingerbread or speculaas)
- 200ml of liquid cream OR unsweetened condensed milk. I am using an oat based cream here.
- 80g of cold butter, diced.
- a Tablespoon of vanilla sugar.
Optional: a pinch of sea salt. It gives it a fine touch.
In a blender, grind the cookies and sea salt in small batches, until fine. Leave some bits if you like it crunchy.
Add the cream and the butter and blend until you get a smooth texture.
That's it, store in the fridge for up to a week.
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