曲奇餅乾醬配方

曲奇餅乾醬配方

材料：

3/4袋比利時餅乾（約24片）、1 tbsp糖、1/2 tsp香草精

1/4杯椰子油、一小撮塩、1/2 tsp肉桂粉、2 tsp菜籽油

1 tbsp脫脂牛奶

做法：

將餅乾以食物處理器打細

融化之椰子油待冷却，加入餅乾並以食物處理器略拌勻使混合

加入糖、香草精、塩、肉桂粉、菜籽油、牛奶

續以食物處理器攪拌約至您需要的濃稠度（約5分鐘）

**如果您想要的口感更綿密，則可再加入適量之油或牛奶，續打至您想要的濃稠度

Speculoos Cookie Butter Recipe

Ingredients:
3/4 sleeve Biscoff cookies (about 24 cookies)
1 tbsp sugar
1/2 tsp vanilla extract
1/4 cup coconut oil
a pinch of salt
1/2 tsp cinnamon
2 tsp canola oil
1 tbsp skim milk

Directions:
Grind the cookies into a fine meal using a food processor.

Melt the coconut fat and let cool down until luke warm. Add coconut oil to the cookie meal and process until combined. Then add sugar, vanilla, cinnamon, salt, canola oil and milk. Process until combined, scraping the sides as needed. This could take up to 5 minutes, but stop whenever you reach your desired consistency. Play around with the oil or milk amounts if you still want it creamier.

This spread will harden in the fridge and it is best to let it stand 30 min at room temperature when serving.