Three homemade cookie paste recipes

Votes: 4

Take your Speculoos cookie spread making to the next level with these three fun holiday twists on the classic recipe. This sweet treat makes a great homemade gift, if you can live with it!

Time: 45 min.

Three homemade cookie paste recipes - detailed instructions.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Peppermint Cookie Pasta

2 cups finely crushed shortbread cookies
2 tbsp. granulated sugar
2 tbsp melted and cooled butter
6-8 tablespoons heavy cream
0.5 cup finely crushed mint candies

Chocolate chip cookie spread

2 cups finely crushed chocolate wafer cookies
2 tbsp cocoa
2 tbsp. granulated sugar
2 tbsp melted and cooled butter
6-8 tablespoons heavy cream

Gingerbread spread

2 cups finely crushed gingerbread cookies
2 tbsp melted and cooled butter
1 tbsp. l. brown sugar
1 tbsp. molasses
0.5 tsp pumpkin pie spice (nutmeg, allspice, cloves)
6-8 tablespoons heavy cream

Ingredient Substitution Suggestions

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Recipes with similar ingredients: shortbread cookies, wafer cookies, lollipop sticks, pumpkin pie spice, brown sugar, syrup, cocoa

Cooking the dish according to the recipe:

Make a cookie and mint paste: mix cookie crumbsCombine the flour, sugar, and butter in the bowl of a food processor and pulse until combined. With the processor running, add enough cream to form a soft mass that forms a ball around the blade (you don't have to use all the cream). Add the crushed candies and pulse until well combined.

Transfer the paste to a gift jar and store in the refrigerator. Let it sit at room temperature for 30 minutes before serving.
Make chocolate cookie spread: fold cookie crumbsPlace the flour, cocoa, sugar, and butter in the bowl of a food processor and blend. With the processor running, add enough cream to form a soft mass that forms a ball around the blade.

Transfer the spread to gift jars and store in the refrigerator. Let stand at room temperature for 30 minutes before serving.

Make gingerbread paste: fold cookie crumbs, butter, brown sugar, molasses and pumpkin pie spices Place in a food processor and pulse until combined. With the processor running, add enough cream to form a soft mass that forms a ball around the blade.

Transfer the paste to gift jars and store in the refrigerator. Let stand at room temperature for 30 minutes before serving.
Exit: 1.5 tbsp.