Ingredients

• 9oz speculoos cookies
• 1/2 cup brown sugar
• 1/3 cup evaporated milk
• 1/4 cup water
• 1/4 teaspoon ground cinnamon
• 2 Tablespoons dark corn syrup
• 1/2 teaspoon salt
• 1/2 cup coconut oil

Method

1. Place the cookies in a food processor and blend to your desired cookie butter texture. The finer the crumb off cookie the smoother the final result will be
2. Transfer the processed cookie crumbs from the processor to a medium pan and combine with brown sugar, evaporated milk, water, ground cinnamon, dark corn syrup, and salt
3. Heat over a medium heat, stirring until the mixture is well combined, the sugar has dissolved and the cookies crumbs have almost dissolved. If the mixture starts to bubble, reduce the heat to a simmer
4. Remove from the heat and place in a heat proof bowl. Leave to cool for 5 minutes
5. Add in the coconut oil, stirring carefully until melted and almost incorporated
6. Using an immersion blender, blend the mixture until it is fully emulsified and thick
7. Transfer to a sterilised glass jar and transfer to the fridge to allow the mixture to set. This allows the dispersed coconut oil to fully set within the mixture
8. To use remove the cookie butter from the fridge and allow to come to room temperature for best taste