Biscuit Butter

biscuit butter

This week I made biscuit butter: essentially the process of making peanut butter but applied to a baked good instead of a nut. I struggled to come up with legitimate reasons for making this stuff, and never quite succeeded; I just really wanted it to exist in my life after I heard of it in an article about Trader Joe’s, the American speciality grocery store. One thing I did come up with, while I was just standing in the kitchen, vacantly eating it out of the jar with the fridge door open, was that it would be pretty ideal on French toast or waffles. It’s kinda full-on…does give you a definite feeling that your cardiovascular system is not really designed to support you eating ‘butter’ made out of cookies. So, a ‘sometimes’ food, then.  

I used my Belgian biscuits to make it, but the original recipe I worked mine out from uses store-bought speculoos biscuits.

Belgian Biscuit Butter

Significantly adapted from a recipe by Molly Durham at The Chicagoist.


  • 200g Biscuits (I used my Belgian Spice recipe)
  • 50g Hydrogenated vegetable oil (eg. Kremelta or coconut oil)
  • 50ml Canola oil
  • 100g Cream cheese
  • 1 tsp Cinnamon, ground
  • 1/2 tsp Mixed spice, ground
  • 1/2 tsp Ginger, ground
  • Pinch / 1/8 tsp Salt
  • 50g / 2 Tbsp Golden syrup
  • 25g / 1 Tbsp Maple syrup
  • 1 tsp Vanilla


  • Put the biscuits into a food processor and blitz until they have turned to an even, fine crumb.
  • Melt the hydrogenated oil in the microwave or in a saucepan, until it is a clear liquid.
  • Add all the remaining ingredients, including the melted oil, into the food processor and blitz until it is a smooth paste. You can adjust the thickness by adding a little more canola oil, but I have found that this recipe makes a good consistency.
  • Put the butter into a storage container. Like real butter, it is best to keep it in the fridge and let it soften when you want to use it.

We made Belgian waffles to have the biscuit butter on, using a recipe from Something Swanky, which I chose because it said whipping the egg whites separately was optional and I was feeling indisposed towards doing anything beyond the bare minimum required. I also quickly poached some rhubarb with vanilla; the tartness knocked back the richness of the biscuit butter nicely.


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