Original recipe of the week: Chocolate Digestive Cookie Butter

Biscoff. What? Speculoos. Huh? These are common responses when we mention our new favourite love. A smooth, creamy but crispy biscuit spread, which we like to call cookie butter. Use in ice cream sundaes or on toast for a sweet treat. There are lots of branded versions out there is the USA, but none as good as this speculoos recipe.

Chocolate Digestive Cookie Butter

Serves: 4-6
Prep time: 10 mins
Chill time: 1 hour

What you will need: 

1 pack of chocolate digestives
4 tbsp vegetable oil
80g soft brown sugar
1 tbsp honey
2 tbsp Greek yoghurt
½ tsp cinnamon 

What you need to do: 

1. In an electric mixer, blitz half of the biscuits, then add in the rest and blitz again to a rough crumb.
2. Now add in the sugar and cinnamon – give another quick blitz to combine.
3. Next add in the wet ingredients and blitz one more time until you get a smooth but slightly crispy consistency.
4. Spoon the mix into a jar or bowl and place in the fridge for an hour to set slightly, then dig in and enjoy!

                                                                                                Bethany Stone