A silky-smooth spread packed with that iconic Biscoff flavor.
Pour the sauce-like mixture into a tall, narrow container, and allow it to cool until the steam subsides, about five minutes. Add a bit of refined coconut oil , and process with an Vicky Wasik
Cover the jar and refrigerate until the mixture is cold and hard, about two hours, then let the cookie butter stand at cool room temperature until glossy and soft.
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