Gluten Free Speculoos and Cookie Butter
 
 
Ingredients
  • For the Speculoos:
  • 10 ounces cookie flour
  • 1 teaspoon xanthan gum
  • 1 tablespoon ground cinnamon
  • 1½ teaspoons ground ginger
  • ½ teaspoon ground cloves
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 8.75 ounces (1¼ cups packed) dark brown sugar
  • ½ cup (1 stick) unsalted butter, room temperature
  • 1 large egg
  • For the Cookie Butter:
  • ¾ cup milk
  • ⅓ cup dark brown sugar
  • ⅛ teaspoon kosher salt
  • half a batch (24) Speculoos cookies
  • ½ cup vegetable oil
Instructions
  1. Combine flour, xanthan gum, cinnamon, ginger, cloves, baking powder and salt in medium bowl. Using electric mixer, beat brown sugar and butter in large bowl until light. Add egg and beat until fluffy. Gradually add dry ingredients and beat just until combined. Divide dough in half. Flatten each half into rectangle. Wrap with plastic; chill 1 hour.
  2. Preheat oven to 350°F. Line 2 large baking sheets with parchment paper or silicon mats. Roll out 1 dough piece on lightly floured work surface to 13 x 9-inch rectangle. Trim edges to form 12x8-inch rectangle. Cut into 24 2x2-inch squares. Arrange cookies on prepared baking sheets, spacing 1 inch apart. Bake until edges begin to darken, about 8- 10 minutes. Transfer cookies to rack and cool. Repeat process with remaining piece of wrapped dough.
  3. To make Cookie Butter:
  4. Heat milk, brown sugar and salt in a medium saucepan over medium-low heat until lukewarm. Remove from heat. Add cookies and let sit until completely softened, whisking to break down any large chunks.
  5. Transfer mixture to the work bowl of a food processor fitted with a steel blade. Pulse a few times to fully break down any cookie pieces.
  6. With food processor running, slowly drizzle vegetable oil through feed tube. Transfer spread to an airtight container and let sit in refrigerator for 60 minutes before using.
Recipe by Allons-Eat! at https://www.allonseat.com/gluten-free-speculoos-and-cookie-butter/