Caramelised Biscuit SpreadCaramelised Biscuit Spread
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Makes one jar
200g caramelised biscuits
25g light brown sugar
100g evaporated milk
10g unsalted butter, softened
1 teaspoon lemon juice
¼ teaspoon ground cinnamon
Let's get Cooking...
Place 75g of the biscuits into a food processor and pulse until the consistency of course breadcrumbs. Tip into a bowl and set aside. Place the remaining 125g of biscuits and brown sugar into the food processor. Process just until the biscuits are finely ground. Add evaporated milk and process for about 1 minute.
Finally, add butter, lemon juice and cinnamon and process again for about 30 seconds. Tip into the bowl of biscuit crumbs and mix well.
Store the spread in a clean, airtight jar in the refrigerator for about a week.
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