Biscuit butter AKA The Better Butter

Oh January is here, the snow is finally on its way this week and everyone is still wallowing in the shadows of Christmas past. Well my credit card certainly is, goodness me it’s so battered and bruised after December spending that when I went to use it to pay for a mere cappuccino, it actually let out a cry of despair. 

But fear not fellow internettees, just because it’s January, doesn’t mean we have to keep up this charade, I’m about to give you a gift. Not a Christmas gift but a gift in the wonderful form of a recipe that will blow those winter blues right out of your life.

I’m sure most of you are fed up of cooking for now, so what could be better than a no bake sweet treat? Perhaps maybe 4 or 5  no bake sweet treats, but anyway you get where I’m going with this. I’m going to make the most epic cookie butter known to man, and it uses up all that leftover shortbread your mum got given for Christmas. In my batch that I knocked up last night I used half shortbread and half lotus biscoff biscuits to create a rich, indulgent butter, with a few crunchy biscoff chunks thrown in for good measure. And this is the key  ingredient you can use to create fabulous  buttercream and cheesecakes, not to mention to garnish hundreds of other desserts. 

Oh and FYI, this biscuit butter recipe doesn’t have to be shortbread or biscoff, use whatever biscuits you fancy, although if they are sandwich biscuits, scrape out the creamy middle first.

The ingredient list below is just a guideline; add sweetness depending on your palate. If the consistency is too thin add more biscuit, too thick add a drop more evaporated milk. But my measurements made enough to fill one Kilner jar. 


  • 125g shortbread 
  • 125g biscoff
  • 100ml evaporated milk
  • 75g butter, melted
  • Generous pinch of sea salt
  • 3 tbsp light soft brown sugar
  • 1 tsp vanilla extract 


  1. To make any biscuit butter you really need a food processor. So get that out and once it’s set up, throw in your biscuits and pulse them until they are a fine crumb.
  2. Then pour in the melted butter and evaporated milk and whazz it up for about a minute. If it’s too thin just add more crumbled biscuits, and if it’s too thick just add a small drop more of evaporated milk.
  3. Okay now taste it, if you don’t have a very sweet tooth this might be just the ticket. However in my case, I needed just a little touch of something else. So I added the sugar, salt and vanilla. My measurements are listed above however just adjust them to suit you.
  4. Now mix it all up again then spoon into a sterilised jar or container.
  5. Now to consume this wonderful butter you can spread it on a toasted hot cross bun, garnish your ice cream or desserts with it, or mix it up with cream cheese and whipped cream to make a smashing cheesecake. 

Remember with a recipe like this that doesn’t need baking you can afford to wing it. Adjust the measurements to suit you and what you have available. The possibilities are endless! And fabulous. Don’t forget to post your pictures on Instagram and tag me @soph__austin 


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