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1
Set a rack in the middle of the oven, then preheat to 350u00b0 F.
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2
Line a baking sheet with parchment or baking paper and set aside.
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3
In a medium mixing bowl, whisk together the flour, graham cracker crumbs, and spices. Set aside. In the bowl of a stand mixer, cream the butter and brown sugar on medium-high speed for 2 to 3 minutes, or until fluffy, and until the ingredient are well-incorporated. Scrape down the bowl, then adjust the mixer to low, and add in half of the flour mixture.
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4
Add the granulated sugar and honey and mix until combined. Add the remaining flour mixture and mix only until no white streaks are visible.
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5
Using a #16 ice cream scoop, or similar instrument, scoop out equal-sized balls of dough, and space evenly on the prepared baking sheet. Flatten each dough ball lightly with the palm of your hand.
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6
Bake the cookies for 14 to 16 minutes, or until the cookies have noticeably darkened in color and their edges are a darker shade of brown. These cookies will not spread much, and will still be quite soft while hot. Remove the pan from the oven, and let it stand for 10 minutes.
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7
Transfer cookies to a wire rack to cool and crisp up before you begin the process of turning them into cookie butter.
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8
Place the speculoos into a food processor and grind on high power until cookies are finely crushed. Measure out enough ground cookies to equal 1 1/4 cups of ground cookies, loosely packed. Save the leftover crumbs for other uses like sprinkling over ice cream or topping over your soon-to-be-made cookie butter.
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9
Add the confectioners' sugar, granulated sugar, nonfat dry milk powder, and spices. Process just to combine, then add the oil and process some more. At first, it will look like nothing's happening, just a silly tumble of spicy cookie crumbs going round and round. Be patient and remember that good things take time.
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10
After 3 to 4 minutes, stop the food processor. Depending on how powerful your machine is, the mixture will have turned from crumbs to paste. Scrape the bowl down with a fork or rubber spatula, if necessary, and then taste the mixture. Add more sugar or spices as necessary. Put the lid back on and process for another 1 to 2 minutes.
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11
At 5 to 6 minutes (again, time will vary depending on your machine's motor power), the paste will have started clumping to the sides of the bowl. Ah, the sweet sight of imminent success! At this point, if the mixture is not as fluid or as incorporated as you'd like it to be, add in another 1/2 tablespoon of oil.
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12
Continue to process the mixture. If you added more oil, the mixture will begin to resemble a runny paste similar to old-fashioned peanut butter where the oil floats on top. You can add more oil a 1/2 tablespoon at a time after every minute of processing, depending on how runny you want your cookie butter to be -- I've tried this recipe using up to 1/2 cup of oil.
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13
After 8 to 10 minutes of processing, you know the end is near when the paste clings to the sides of the bowl. By now, depending upon how much oil you've put in, the consistency will range from that of commercial cookie butter to a very runny cookie butter. Both are desirable ... and delicious!
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14
Transfer cookie butter to a sterilized glass jar with a screw-top, rust-proof lid. Cookie butter will firm up as it cools and some oils may surface. Stir before enjoying, and store at room temperature away from direct heat for up to 5 days.
