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Spiced Zucchini Muffins
Peanut-Covered Peanut Butter Cookie Slabs
Spiced Cookie Butter
- 15 (4-3/4-by-2-1/2-inch) whole graham crackers (about 8 ounces)
- 1/2 cup powdered sugar
- 2 tablespoons packed dark brown sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 3/4 cup vegetable oil
When handed a sample of Biscoff cookie spread at a trade show a couple of years ago, I was skeptical at how a spread made of ground-up cookies would taste. I ended UP being addicted to the creamy European export, and now easy-to-find domestic versions are popping up at Trader Joe’s and even in drugstores! CHOW’s version is made with graham crackers, powdered and brown sugar, cinnamon, and nutmeg, all ground together in a food processor. To get the texture even smoother, the mixture is ground again in a spice grinder until powdery. Finally, oil is added until you have a smooth cookie butter that’s delicious spread on toast or used as a dip for apples or pretzels.
Special equipment: You’ll need both a food processor and a spice grinder for this recipe.
- 1Break the graham crackers into rough 2-inch pieces and place them in a food processor fitted with a blade attachment. Add the powdered sugar, brown sugar, cinnamon, and nutmeg. Process until finely ground, about 1 minute. Transfer the mixture to a medium bowl and reserve the food processor (no need to wash it).
- 2Working in batches, grind the cracker mixture in a spice grinder until very fine. Return the powder to the food processor.
- 3With the motor running, slowly add the oil in a steady stream, stopping and scraping down the sides of the bowl as necessary, until the mixture is smooth, about 1 minute. Transfer to a container with a tightfitting lid and store at room temperature for up to 1 month. If the mixture separates, stir to recombine before serving.