GORDON RAMSAY RECIPES | Spekuloos Cookie Butter by Gordon Ramsay

Cookie butter is typically made from powdered spekuloos (spiced holiday cookies), butter (or oil, but nothing tastes as good as butter), condensed milk and/or sugar until it’s spreadable like nut butter. But to make it even richer, I am using dulce de leche instead of condensed milk and sugar. (Place a tin of sweetened condensed milk in your Instant Pot covered with water and pressure cooked for 15 minutes. That’s it. ) To speed the things up, I am using the store-bought butter spekuloos for the recipe, but you can bake your own spice cookies.
Enjoy the cookie butter spread on toast, pancakes or waffles, or to bake a Cookie Butter Raisin Loaf and of course, it also tastes great enjoyed straight from the jar on a spoon!

200 g Butter spekuloos cookies, store bought or homemade
50 g Butter
200 g Dulce de leche
50 ml Whipping cream
1 tsp Cinnamon powder
1/4 tsp Cloves

Place the speculoos cookies in a plastic zip-top bag. Remove the air and seal the bag. Lightly crush the cookies into coarse granules using a rolling pin. Transfer the crushed cookies in a food processor, then pulse to a fine powder.
In a small saucepan, add in butter, dulce de leche, and cream and cook over low heat until well combined.
Add butter mixture to the cookie powder with cinnamon and cloves. Mix until everything is combined and smooth. You can crush a couple of cookies and mix into the cookie butter for extra crunchiness.
Transfer the cookie butter to a glass jar with a tight-fitting lid. Cookie butter should be good for up to 2 weeks.

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