Thursday, March 7, 2013

Cookie Butter/Biscoff/Speculoos...Whatever You Call It, It is Yum!

Cookie Butter.  Biscoff.  Speculoos. There doesn't seem to be a tremendous amount of agreement about what to call this spread, but whatever you call it, it is delicious.  It is a little spicy, a little sweet, a little cinnamon-y and a lot of yum.  There doesn't actually seem to be a lot of reason to cook with it, when you can just eat it straight from the jar or spread on toast, but I thought I would try something different.  

I always look for excuses to eat cookies for breakfast and scones are just a way of eating a cookie in the morning.  This scone recipe comes from King Arthur Flour.  It has a five star rating and recipes from that site with a high rating have never failed me.  I love the way they explain everything and lay it out step by step.  These scone were tender, with a great crumb and a sweet cinnamon flavor from the cookie butter (which I bought at Trader Joe's, by the way).  In the recipe, there is a glaze but I skipped it and just spread the cookie butter directly on the scones.  A tasty morning or anytime treat (and they freeze really well!).

You can find the recipe here.

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