Buttery Nipple Recipe
A smooth, buttery treat with a melt-in-your-mouth texture!
Ingredients
- ½ cup Unsalted Butter (or Vegan Butter) Tip: Vegan butter works great for a dairy-free version.
- 1 cup Powdered Sugar Gluten-free option available.
- ¼ cup Heavy Cream (or Coconut Cream) Coconut cream adds a subtle tropical touch.
- 1 tsp Vanilla Extract Use non-alcoholic vanilla for a spirit-free treat.
- 2 cups Graham Cracker Crumbs Use gluten-free graham crackers if needed.
- ½ tsp Almond Extract (Optional) Adds a warm nutty aroma.
- Pinch of Salt Balances sweetness perfectly.
Instructions
Preheat and Prepare
- 🔹 Preheat your oven to 350°F (175°C).
- 🔹 In a small bowl, mix the graham cracker crumbs with a pinch of salt.
Cream the Base
- 🔹 In a large bowl, beat the butter and powdered sugar until light and fluffy.
- 🔹 Gradually add the cream and vanilla extract, mixing until smooth.
- Pro Tip: Add cream slowly to keep the mixture silky!
Incorporate the Crumbs
- 🔹 Gently fold in the graham cracker crumb mixture.
- 🔹 Use a spatula to blend without deflating the mix.
Shape and Form
- 🔹 Spoon the mixture into silicone molds or a parchment-lined tray.
- 🔹 Shape into small, bite-sized rounds for a uniform look.
- Quick Tip: A cookie scoop helps keep portions even!
Bake to Perfection
- 🔹 Bake for 12-15 minutes, until edges are golden brown.
- Keep an eye on them—soft in the center, crispy on the edges is ideal!
Cooling & Final Touches
- 🔹 Let cool for 10 minutes after baking.
- 🔹 Chill in the fridge for 20 minutes for the best texture.
Notes
This Buttery Nipple Recipe is a quick and easy treat with a perfectly smooth texture. Whether you're making it gluten-free or dairy-free, it’s sure to be a hit!