You know what I realized this week, I’m a terrible grocery list maker.
I’m constantly writing down ingredients that we’ve run out of or things that we’re getting low on, but somehow I can never seem to remember everything we need. It’s a running joke in our family how we have a never-ending shopping list. It’s pretty much a sure thing that the moment groceries get put away we’ll realize that at least a few things got missed and immediately the next list begins. Thankfully my mom is much better at keeping track of these things and doing the shopping, otherwise I’d never even begin to meet the challenge so then we’d never have any food in the fridge. I’m convinced she’s got super powers, that woman.
A huge part of the struggle is that there are a lot of people in my family so we basically have to buy everything in bulk. Then it also doesn’t help anything that everyone in my family has to eat as erratically as a pregnant woman which means it’s nearly impossible to predict the things that will and won’t be eaten. One minute a specific new food is all the rage and the next it’s ”so last week”. Ah, the crazes and phases of collectivism can be a tiny bit frustrating to say the least.
Speaking of that, have you caught on to the cookie butter craze? Maybe that’s long been old news to most of the world? I don’t know about you, but a creamy spread made out of cookie crumbs is right up my alley! I think there’s even a team versus team situation (equivalent to that of the Jacob/Edward contention) over the two main brands. Did you know you can make it yourself though? You totally can, but more on that later.
What about tim-tams, have you heard of them? I’d never heard of them until I saw a handful of bloggers posting their homemade versions recently. Apparently tim-tams are a huge thing in Australia, which kind of explains why I’ve never heard of them since I grew up in the States. But still, such a revolutionary cookie should have been on my radar way before now. I’m a food blogger for crying out loud, what am I doing with my life??? I’ve been determined to make some since that love-at-first-sight moment but, you guys know how I am, I wanted to switch up the flavors a little and it’s taken me this long to choose.
I really don’t remember how I decided on a cookie butter+tim-tam combo but I think it’s kind of brilliant, don’t you? Maybe not. Yeah, it probably seems odd to cream up cookies into a filling and then make different cookies to stuff with it, but it’s all about these specific flavors here. Cookie butter has a flavor of its own and I don’t know what it is about it but the flavor of cookie crumbs being mixed in the filling and paired with the chocolate cookies is so amazing. I guess it’s because it’s not your typical cookie flavor and a little change is always nice.
Back to the cookie butter subject. If I were going to buy it, I’d prefer the organic one from Trader Joe’s, but sadly we don’t have TJ’s here. I’ve probably already complained about that fact a few too many times. They don’t sell the Biscoff brand here either but we did find biscoff cookies and from the moment we first saw them I’ve wanted to try turning them into a homemade cookie butter. I’m so glad to tell you that I finally did because it’s super easy and you’ve got to try it.
After making these I can see what all the hype is about Down Under and why they seem to be keeping them a secret. O-M-Goodness!!! I also tried some with vanilla buttercream filling and they were kind of like chocolate covered oreos, yum! If you want to make traditional tim-tams you could use a chocolate malt cream filling to replace the cookie butter. Oh, and I’ve heard they make caramel tim-tams too, that would be amazing and I’m so going to have to try that next time. So are you sold on these yet? I know I’m pretty psyched up over here! Have a great weekend guys!
- 1/2 cup (1 stick) butter
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 1/2 tablespoons milk
- 1 1/2 cups flour
- 3 tablespoons cocoa powder
- 1 cup cookie Speculoo's cookie butter/ Biscoff spread
- 175g biscoff cookies or similar (about 8 cookies)
- 1 tablespoon butter
- 2 tablespoons milk
- 3 - 4 tablespoons heavy cream
- 2 - 2 1/2 cups semi-sweet chocolate
- 2 teaspoons coconut oil (or butter)
- Preheat oven to 325 degrees F (160 C). Beat butter and sugar together in a medium mixing bowl until creamed. Add salt, vanilla, and milk and mix until combined. Add flour and cocoa, then mix until dough is is evenly mixed.
- Turn out onto lightly floured surface and roll into a layer about 1/4 inch thick and cut into small (about 1 1/4 in x 2 1/2 inch) rectangles. Place them about 1/4 inch apart on a parchment or silicone lined baking tray and bake for 6 - 8 minutes until edges are browned and crisp. Remove from oven and cool completely.
- If making homemade cookie butter, Pour the cookies into a food processor or blender and pulse for 4 to five minutes until they've become extremely fine crumbs. Add the butter, milk, and 2 tablespoons cream and blend for another 2 to 3 minutes or until it becomes a smooth and creamy mixture. If it seems a bit too thick still you can add a little more cream until it's a spreadable consistency.
- Spread a small amount of the cookie butter (around 1 tablespoon) between 2 cookies and place on tray; repeat with all the cookies. Place tray in freezer for about 30 minutes until chilled while you melt the chocolate
- Place chocolate and oil in a double boiler or microwave safe bowl and melt until smooth. Remove tray from freezer and dip cookies into chocolate then place on a parchment lined tray. Allow chocolate to dry completely before serving.