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Spekuloos Cookie Butter

Monday, December 14, 2020

Cookie butter is typically made from powdered spekuloos (spiced holiday cookies), butter (or oil, but nothing tastes as good as butter), condensed milk and/or sugar until it’s spreadable like nut butter. But to make it even richer, I am using dulce de leche instead of condensed milk and sugar. (Place a tin of sweetened condensed milk in your Instant Pot covered with water and pressure cooked for 15 minutes. That's it. ) To speed the things up, I am using the store-bought butter spekuloos for the recipe, but you can bake your own spice cookies.
Enjoy the cookie butter spread on toast, pancakes or waffles, or to bake a Cookie Butter Raisin Loaf and of course, it also tastes great enjoyed straight from the jar on a spoon!

200 g Butter spekuloos cookies, store bought or homemade
50 g Butter
200 g Dulce de leche
50 ml Whipping cream
1 tsp Cinnamon powder
1/4 tsp Cloves

Place the speculoos cookies in a plastic zip-top bag. Remove the air and seal the bag. Lightly crush the cookies into coarse granules using a rolling pin. Transfer the crushed cookies in a food processor, then pulse to a fine powder.
In a small saucepan, add in butter, dulce de leche, and cream and cook over low heat until well combined.
Add butter mixture to the cookie powder with cinnamon and cloves. Mix until everything is combined and smooth. You can crush a couple of cookies and mix into the cookie butter for extra crunchiness.
Transfer the cookie butter to a glass jar with a tight-fitting lid. Cookie butter should be good for up to 2 weeks.

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Curry Rye Oat Crackers

Thursday, October 29, 2020

These curry rye crackers are light and crispy! A wonderfully delicious way to enjoy some healthy grains and seeds. The curry can easily be replaced with many different seasonings (Italian herbs, caraway, cardamom, fennel seeds or 5-spice) to make different flavours. You can enjoy them as a snack with your favourite dips and spreads or pair them with soups for the lunch. I have made these into large rectangles but feel free to cut into triangles or rounds.

125 g Organic rye flour
125 g Organic rolled oats
2 tsp Sea salt
2 tsp Curry powder
100 g Poppy seeds
50 g Chia seeds
50 g Almond slices
4 tbsp Butter, melted or olive oil
360 ml Water

In a mixing bowl, combine together the rye flour, rolled oats, sea salt, curry powder, seeds and almond slices. Add in melted butter or olive oil and water. Mix to a sticky dough. Cover and set aside for an hour.
Preheat the oven to 200C/400F. Divide the dough into two portions. Place each portion of dough between 2 sheets of baking paper. Roll into a rectangle, about 1/8-inch / 3-mm thick. Using a knife, partially slice through the dough in desired shapes. Repeat with another portion of dough.
Bake each in the middle of hot oven for 15 minutes. Lower the oven temperature to 180C/350F and bake for a further 20-30 minutes until crisp.
Allow to cool completely on baking sheet before breaking along score lines into individual crackers. Store airtight at room temperature for up to 2 weeks.

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Peanut Butter Bacon Fat Spelt Cookies

Monday, March 16, 2020

Easy to make, free of dairy and refined sugars, deliciously crunchy and chewy spelt cookies with organic peanut butter and a secret ingredient - bacon fat. The mild sweetness comes from coconut sugar, but real cane sugar would be just as great in the recipe.

200 g Semi-solid bacon fat
200 g Organic crunchy peanut butter
200 g Raw sugar
100 g Coconut sugar or brown sugar
2 Large eggs, room-temperature
2 tsp Vanilla extract
280 g Refined spelt flour
©angiesrecipes
2 tsp Baking soda
Raw sugar for rolling

Using a hand mixer, cream bacon fat, crunchy peanut butter and both sugars on medium speed until combined and smooth. Scrape down the sides and bottom of the bowl as needed. Add the eggs and vanilla extract, then beat on high speed until combined.
Whisk together the spelt flour and baking soda together. Sift the flour mixture into the creamed mixture, then mix on low until combined.
Cover the dough and chill for 30 minutes. Preheat oven to 180C/350F. Line 3 large baking sheets with parchment paper.
Roll the cookie mixture into tablespoon size balls and then roll the balls in granulated raw sugar. Place them on the prepared cookie sheets. You don't need to press or flatten the cookie balls. They will spread while baking. Bake for 12-14 minutes.
Remove from the oven. Cool cookies on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

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GF, DF Poppy Seed Meringue Cookies

Monday, February 03, 2020

The addition of ground poppy seeds to the meringue adds not only an irresistible nutty flavour, but also gives these cookies a chewy consistency. You can replace poppy seeds with hazelnuts or walnuts. They are easy to make, naturally gluten free and just need 4 ingredients.

90 g Egg whites
1 tsp Vanilla paste
150 g Raw sugar
200 g Ground poppy seeds
Almond sticks for coating, optional

Beat the egg whites and vanilla paste to soft peaks. Slowly beat in the raw sugar in 3-4 additions until the meringue looks light, shiny and fluffy.
Gently fold in the ground poppy seeds until the mixture is well combined and forms a relatively firm paste.
Shape the mixture into balls, about 28-30 balls, and roll in the almond sticks. Place them onto baking trays lined with baking paper. Gently flatten them a little.
Preheat the oven to 180C/350F. Bake for 15-18 minutes until lightly browned. Let rest on the trays for 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container for up to a week.

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Hazelnut Lace Cookies

Friday, December 27, 2019

Lace Cookies are thin, crisp, delicate and buttery cookies with a deliciously sweet taste and a toffee-like flavour. They are made with just a few ingredients and the batter comes together in just minutes. As they bake, they spread out to form a lace pattern, hence the name. Enjoy them as they are or sandwich two cookies with a layer of chocolate. If you prefer a less brittle consistency, use up to 35 grams flour.


110 g Unsalted butter 100 g Raw sugar 12 g Spelt pastry flour 80 g Hazelnut meal A large pinch of sea salt 30 ml Heavy cream 1 tsp Vanilla extract 1 tsp Finely grated orange zest

Preheat oven to 180C/350F. Line 2-3 baking trays with baking paper.
Melt butter and raw sugar in a medium saucepan over medium heat. Cook, stirring frequently, until the sugar dissolves and butter melts. Stir in spelt flour, ground hazelnut, salt and cream until incorporated and slightly thickened.
Remove from the heat and stir in vanilla extract and orange zest. Drop the batter by the teaspoon onto the baking sheet, leaving about 2-3 inches of space between each one.
Bake for 8-10 minutes or until the edges of the cookies start to turn dark golden brown, rotating the baking sheets halfway through. Remove from the oven and as soon as they are firm, use a wide spatula to transfer them to the rack to cool completely.

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Chocolate Curd Spelt Cookie Cups

Monday, December 02, 2019

These nutty spelt cookie cups filled with smooth, creamy chocolate curd and topped with chocolate covered macadamia nuts make for a festive holiday dessert or a treat for any occasion. Instead of chocolate covered nuts, you can garnish them with some chantilly cream.

Dough	Chocolate Curd
150 g Refined spelt flour ©angiesrecipes 30 g Ground hazelnut 1/2 tsp Baking soda Pinch of sea salt 115 g Unsalted butter, softened 150 g Raw sugar 1 tsp Vanilla extract 1 Large egg	2 Small egg yolks 160 ml Evaporated milk ©angiesrecipes 100 g Raw sugar 70 g Butter 1 tsp Vanilla extract 120 g 50% Semi-Sweet chocolate, chopped

Preheat the oven to 190C/375F. Lightly grease a 24-hole mini muffin pan with a bit of melted butter.
In a medium bowl, whisk together the spelt flour, baking soda and sea salt. Using an electric mixer, beat butter and raw sugar until light and fluffy. Beat in the egg and vanilla. Gradually beat in the flour mixture until combined.
Roll the dough into 1-inch balls and place in the muffin pan. Bake 10-12 minutes until golden brown.
Remove from oven and use the back of a shot glass to press down into the center of each cookie ball, creating an indentation deep enough for the filling. Cool completely before removing from the pan.
For the filling: Whisk egg yolks, evaporated milk, and raw sugar in a medium saucepan until combined. Add in butter and cook on medium heat, whisking constantly, until thick. Turn off the heat. Stir in vanilla extract and chopped chocolate until smooth and well-blended. The curd will firm up more when it's cold.
Fill the cookies cups with chocolate cream and top with a chocolate coated macadamia nuts and some sprinkles if desired. You won't need the whole batch of chocolate filling. Save the rest in a jar in the fridge for up to about a week.

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Yin Yang Butter Cookies

Wednesday, September 18, 2019

Two different flavours of cookies, orange and chocolate, put together in perfect harmony to create this playful, slice-and-bake yin-yang cookie.
The Yin-Yang is one of the most famous symbols represented in Taoism--a Chinese religion and philosophy.

Butter Cookies	Chocolate Cookies
90 g Unsalted butter, at room temperature 35 g Caster sugar 1/2 tsp Orange extract angiesrecipes 1 tbsp Egg yolk 85 g German #405 flour	90 g German #405 flour 10 g Dutch processed cocoa powder Pinch of salt 60 g Unsalted butter, at room temperature 50 g Caster sugar 1 Egg yolk 1/2 tsp Rum extract angiesrecipes

Cut the butter into smaller pieces and place them in a mixing bowl. Add caster sugar gradually at the side of the bowl while mixing, beating thoroughly after each addition. Switch to medium speed to beat sugar and butter until the mixture fluffy and pale. Scrape the bowl down to make sure everything is thoroughly combined. Beat in egg yolk and orange extract until smooth. Add in the flour and fold to combine. Wrap up the cookie dough and chill for 1 hour.
Whisk together the flour, cocoa powder and salt in a bowl. Set aside. Cut the butter into smaller pieces and place them in another mixing bowl. Add caster sugar gradually at the side of the bowl while mixing, beating thoroughly after each addition. Switch to medium speed to beat sugar and butter until the mixture fluffy and pale. Scrape the bowl down to make sure everything is thoroughly combined. Beat in egg yolk and rum extract until smooth. Add in the cocoa flour mixture and fold to combine. Wrap up the chocolate cookie dough and chill for 1 hour.
Divide each dough into 4 logs, about 1 inch in diameter, and reserve about 10 grams of each dough to make the dots. Press one side of each log with your thumb to make a comma shape. Cover and chill 1 hour until firm.
Dust a work surface lightly with flour. Place one orange dough log with round side down on the work surface. Brush the side lightly with water and turn the chocolate dough log on top of the orange dough, creating the yin-yang pattern. Gently roll the log until round. Repeat with the remaining logs. Wrap and chill 1-2 hours until firm.
Preheat the oven to 175C/350F. Cut the cookie logs into 5mm thick slices. Arrange the cookies on a parchment paper lined baking pan, about an inch apart. Pinch a bit of reserved chocolate dough, and roll it into a small round ball. Gently press it into the orange part of the cookies. Do the same with the reserved orange dough and press them into the chocolate part of the cookies. Bake in the center of preheated oven for about 12 minutes. Cool the cookies on the rack.

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Keto Hazelnut Chocolate Chip Cookies

Monday, October 08, 2018

Rich, delicate, moist and chewy - - these easy low carbs, gluten free hazelnut chocolate cookies are perfect for grab-and-go and an ideal treat for cookie fans on low carbs or anyone who follows keto diet. If you want to make them paleo friendly, just replace psyllium husk powder with arrowroot powder. Also almonds or macadamias can be used in the place of hazelnuts.

200 g Hazelnut meal
10 g Psyllium husk powder
10 g Arrowroot powder
120 g Erythritol
1 tsp Baking powder
100 g Salted butter, chopped and melted
1 Egg, medium
1 tsp Vanilla extract
150 g No-sugar added chocolate chips

Preheat oven to 180C/350F. Prepare a large baking tray lined with parchment paper.
Place chopped butter in a microwave-safe dish. Microwave, uncovered, on high until butter is melted, about 30 seconds. Take out and cool slightly.
Place the hazelnut meal, psyllium husk powder, arrowroot powder, erythritol and baking powder in a large bowl and mix to combine. Add in melted butter, egg and vanilla and mix well to combine. Stir through the chocolate chips.
Roll 2 tablespoonfuls of dough into a ball. Place the cookie balls on the prepared baking tray, leaving 5cm between each to allow room for spreading. You will have 12 cookie balls.
Bake for 10–12 minutes or until golden brown. Allow to cool slightly on trays before transferring to wire racks to cool completely.

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Peanut Butter Red Currant Bars

Saturday, September 15, 2018

An easy peanut butter jam bar recipe with almond oat base sweetened with dates and spread with a layer of red currant jam, then swirled with peanut butter. A simple and delicious dessert that's sure to satisfy both kids and adults.

150 g Rolled oats
70 g Almond paste, cubed
Pinch of sea salt
120 g Dried dates, pitted and chopped
5 tbsp Coconut oil, melted
2-3 tbsp Water
400 g Red currant jam
4-5 tbsp Smooth peanut butter, slightly melted

Line a 24x28 rectangular pan with baking paper. Preheat oven to 180C/350F. Place oats, cubed almond paste, pinch of salt, chopped dates, melted coconut oil and water in a food processor. Pulse a few times until the mixture comes together.
Spread the mixture firmly into the prepared pan and press firmly. Bake the base until lightly golden, about 15 minutes.
Spread the red currant jam over and drop the slightly melted peanut butter over the jam, and then use a butter knife to swirl the two together.
Return the pan to the oven and bake for another 20 minutes until the filling is almost set. Cool completely on a wire rack before slicing.

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Turmeric Hemp Seed Shortbreads

Wednesday, May 16, 2018

Delicate, buttery, rich shortbread cookies made with spelt and hulled hemp seeds and infused with variety of warm spices. They are a great afternoon snack and particularly good when paired with a pot of freshly brewed tea. The cooled shortbread cookies can be stored in an airtight container at room temperature for up to 1 week or frozen for up to 1 month.

150 g Unsalted butter, at room temperature
2 tbsp Raw sugar
120 g Refined spelt flour
1 tsp Sea salt
1 tsp Turmeric
1/2 tsp Freshly ground black pepper
1/3 tsp Chilli flakes
40 g Hulled hemp seeds

In a medium bowl, using a handheld electric mixer, beat the butter and sugar at medium speed until light and fluffy, about 2 minutes.
Sift the flour with the salt, spices and hulled hemp seeds. Gradually add the dry ingredients to the butter and beat until blended. Scrape the shortbread dough out onto a large sheet of plastic wrap or parchment paper and pat it into a log, about 1-inch in diameter. Wrap it up and refrigerate until firm, about 1 hour or up to 2 days.
Preheat oven to 180C/350F. Slice the dough 5mm thick and arrange, at least 2cm apart, on two parchment-lined baking sheets.
Bake in batches on middle rack until set but not brown, about 12 minutes. Slide the parchment onto a wire rack and let the shortbreads cool.

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White Chocolate Dipped Coconut Lime Macaroons

Thursday, October 26, 2017

Those who love coconut and white chocolate combos will enjoy this erythritol sweetened and gluten-free treat. Lime zest adds a refreshing citrus flavour to the cookie that's complemented by the sweet white chocolate coating. It is super easy to make and takes just a few ingredients.


4 Egg whites, at room temperature 75 g Desiccated coconut 75 g Desiccated coconut, lightly toasted 100 g Erythritol granules 1/2 tbsp Finely grated lime rind 1/4 tsp Vanilla extract Pinch of salt 150 g White chocolate couverture for dipping, chopped

Preheat oven to 180C/350F. In a large bowl, whisk egg whites until frothy. Add in coconut, erythritol granules, lemon rind, vanilla extract and pinch of salt. Use a rubber spatula to fold the dough together until combined.
Dampen your hands with cold water and form tablespoons of mixture into domes. Bake until golden, about 15-20 minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely.
In a double boiler or a heatproof bowl set over a pan of simmering water, melt the chopped white chocolate, removing it from the heat when a few small lumps remain. Stir until smooth.
Working one at a time, dip the bottoms of the macaroons into the white chocolate and place back on the lined sheet pan. Chill in the fridge for 20 minutes until set. Store the macaroons in an airtight container at room temperature for up to 7 days.

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Peanut Butter Einkorn Cookie Cups with Erythritol

Thursday, October 12, 2017

Quick, easy to make and perfect for holiday parties and cookie trays, these bite-sized wholegrain and erythritol sweetened amazingly delicious peanut butter cookie cups are a treat for the kids and adults.

Peanut Butter Einkorn Cookie Cups with Erythritol

adapted from Betty Crocker

210 g Einkorn berries, milled into flour
1 tsp Baking soda
Pinch of salt
120 g Creamy peanut butter
110 g Butter, softened
100 g Erythritol granules
1 Egg, medium
2 tbsp Milk
1 tsp Vanilla extract
40 g Unsalted roasted peanuts, chopped
15 Chocolate toffees (I used Werther's Original)
5 Cream toffees, halved (I used Muh Muhs)
Sea salt flakes, optional

Preheat the oven to 180C/350F. Grease 24 mini muffin cups with coconut oil or cooking spray. Set aside.
In small bowl, mix freshly milled einkorn flour, baking soda and salt. In a mixing bowl, cream the peanut butter, butter and erythritol granules with an electric mixer on medium speed for 2 minutes. Beat in egg, milk and vanilla extract. On low speed, beat in flour mixture until blended. Stir in chopped peanuts.
Divide the dough into 24 portions and shape each into a ball. Place one ball into each muffin cup. Bake 12 minutes. Immediately press one toffee into center of each cookie. Bake 2 minutes longer. Top chocolate toffee with salt flake if desired. Cool in pan on cooling rack.

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Search Angie's Recipes

Spekuloos Cookie Butter

Curry Rye Oat Crackers

Peanut Butter Bacon Fat Spelt Cookies

GF, DF Poppy Seed Meringue Cookies

Hazelnut Lace Cookies

Chocolate Curd Spelt Cookie Cups

Yin Yang Butter Cookies

Keto Hazelnut Chocolate Chip Cookies

Peanut Butter Red Currant Bars

Turmeric Hemp Seed Shortbreads

White Chocolate Dipped Coconut Lime Macaroons

Peanut Butter Einkorn Cookie Cups with Erythritol

Peanut Butter Einkorn Cookie Cups with Erythritol

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Peanut Butter Einkorn Cookie Cups with Erythritol

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