5 Minute Recipes/ Christmas/ Condiments and Sauces/ Dessert/ Recipes/ Super Simple

Easy Speculoos Spread Recipe

12/07/2016 (Last Updated: 01/12/2020)

Just 5 ingredients and less than 5 minutes are all you need for your very own jar of liquid gold. This Easy Speculoos Spread Recipe is sweet, delicious and oh-so-satisfying, packed with caramelised gingerbread flavours in an easy to spread cookie butter.

Spreading knife covered in speculoos spread, resting against a glass jar.

Why We Love This Recipe

Homemade Speculoos Spread (aka Dutch Speculaas Spread or Biscoff Cookie Butter) is better than nutella. Better than salted caramel, and (gasp – dare I say it?) better than chocolate sauce!

It takes less than 5 minutes to make a batch of homemade cookie butter. And you can use it to make everything more delicious. Ice cream topping? Check. Sandwich spread? Yep. Speculoos tiramisu? Absolutely!

Just look at it sitting there in all its gooey caramelised glory. It’s like all your cake batter dreams made reality in a magic little brown jar.

Cookie butter spread dripping down the side of a glass jar.

What Is Speculoos Spread?

Speculoos originated in Holland (the land of Snert (Dutch Split Pea Soup) and stroopwafels). This Easy Speculoos Cookie Butter Recipe is made with crushed spicy speculoos biscuits, evaporated milk, sugar, lemon juice and cinnamon. And that’s it.

Yep. Just 5 ingredients, 5 minutes, and you too can spend your afternoon licking your spoons and mixing bowls clean.

Speculoos spread slathered on a butter knife.

We first came across this silky smooth spread in Holland itself, and I’m not afraid to say that a handy little jar of Lotus brand ‘Biscoff’ spread made the rounds with us through quite a few countries during our European adventures.

One little spoonful was enough to file it down under our list of ‘MUST RECREATE AT HOME’ recipes, and here we’d like to give a little thanks to Jamieanne at Sweetest Kitchen for helping us bring our speculoos dreams into reality.

Speculoos spread dripping down from one spoon onto another.

How to Make Speculoos Spread

You’ll need:

Ingredients laid out to make speculoos cookie butter.
  • Pop your speculoos biscuits and brown sugar in a blender or food processor and give them a quick spin til nicely crushed and blended.
  • Next pop in your evaporated milk and give it all another good spin for around a minute.
  • Finally, throw in your butter, lemon juice and ground cinnamon and give everything another good pulse. The resulting mixture should be smooth, glossy, and near irresistible. Good luck and enjoy your speculoos adventures!
Speculoos spread on a knife and spoon, with a glass jar and biscoff biscuits in the background.

Okay, so. You’ve got your spread, it’s sitting there giving you the eat-me eyeballs. So now what do you do with it?

Well friend, do we have some tasty recommendations for you. Here’s everything our eyes AND stomachs agree we must try with our freshly made Speculoos spread:

  • Speculoos fondue – our favourite dippables are bananas, strawberries and marshmallows 😉
  • Dessert pizza base – oh heck yes
  • Ice cream topping – bonus points for dedication if you top over cookie dough ice cream
  • Cookie filling – sandwich between two pretzels and dip in chocolate because it’s a sound life decision
  • Sandwich spread – slather over toast, bagels, muffins, waffles… or S’mores.
  • As an ingredient – in oh-my-god-I-need-to-eat-that dishes like speculoos brownies, speculoos tiramisu, marshmallow treats or cheesecake, or even slathered on top of your porridge for breakfast. Oh yeah we did. 😛

Or, you know. Just eat it WITH A SPOON – the most elegant method of all. 😉

FAQ’s

Does Speculoos spread need to be kept in the fridge?

Yep, store speculoos spread in the fridge if you’re planning on keeping it for a few days. It’ll last for a week or so (assuming it’s not polished off well before that)!

Variations

  • It’s easy to make this cookie butter recipe vegan-friendly – just substitute the butter and evaporated milk for coconut milk and coconut oil. It’ll change the flavour a bit, but we see nothing wrong with creamy coconutty cinnamon biscuit awesomeness.

And really. When it’s this easy to make your very own speculoos cookie butter, and when it tastes this good, why wouldn’t you want to make our own. It’s like the world’s best cookie butter, available on demand. So guys, how will you be eating your Easy Speculoos Cookie Butter? 😉

If you love your super simple sweets, you should definitely check out this ridiculously easy 5 Minute Chocolate Mousse

More sweet treats to try next:

★ Did you make this recipe? Please leave a comment and star rating below.

Creamy, golden speculoos spread spilling over jar and knife.

Dutch Speculoos Cookie Butter Recipe

Just 5 ingredients and less than 5 minutes are all you need for your very own jar of liquid gold. This Easy Speculoos Spread Recipe is sweet, delicious and oh-so-satisfying, packed with caramelised gingerbread flavours in an easy to spread cookie butter.
Prep Time: 5 minutes
Total Time: 5 minutes
Course: Condiment
Cuisine: Dutch
Servings: 1 jar
Calories: 928kcal
Author: Wandercooks
Cost: $5

Ingredients

Instructions

  • Pop your speculoos biscuits and brown sugar in a blender or food processor and give them a quick spin until nicely crushed and blended.
  • Next pour in your evaporated milk and give it all another good spin for around a minute.
  • Finally, throw in your butter, lemon juice and ground cinnamon and give everything another good pulse. The resulting mixture should be smooth, glossy, and near irresistible. Good luck and enjoy your speculoos adventures!

Video

Recipe Notes

  • Does Speculoos spread need to be kept in the fridge? Yep, store speculoos spread in the fridge if you’re planning on keeping it for a few days. It’ll last for a week or so (assuming it’s not polished off well before that)!
  • It’s easy to make this cookie butter recipe vegan-friendly – just substitute the butter and evaporated milk for coconut milk and coconut oil. It’ll change the flavour a bit, but we see nothing wrong with creamy coconutty cinnamon biscuit awesomeness.
Adapted from Sweetest Kitchen.

Nutrition

Nutrition Facts
Dutch Speculoos Cookie Butter Recipe
Amount per Serving
Calories
928
% Daily Value*
Fat
 
30
g
46
%
Saturated Fat
 
13
g
81
%
Cholesterol
 
51
mg
17
%
Sodium
 
936
mg
41
%
Potassium
 
822
mg
23
%
Carbohydrates
 
151
g
50
%
Fiber
 
4
g
17
%
Sugar
 
64
g
71
%
Protein
 
15
g
30
%
Vitamin A
 
489
IU
10
%
Vitamin C
 
4
mg
5
%
Calcium
 
397
mg
40
%
Iron
 
10
mg
56
%
* Percent Daily Values are based on a 2000 calorie diet.
Hey hey – Did you make this recipe?We’d love it if you could give a star rating below ★★★★★ and show us your creations on Instagram! Snap a pic and tag @wandercooks / #Wandercooks
Easy Speculoos Spread Recipe

Miso E-cookbook

Image of laptop and ipad with text overlay.

42 Comments

  • Reply
    Nadeen
    11/04/2021 at 9:46 am

    Hi,
    Will the flavor effect if I use regular sugar instead of brown sugar ?

    • Reply
      Wandercooks
      12/04/2021 at 9:37 am

      Hi Nadeen! It will be a slightly lighter flavour, but totally fine to use regular sugar as long as it’s a finer grain, so you don’t have any grittiness in the final result. 🙂

  • Reply
    Regina
    07/12/2020 at 3:08 am

    Hi! Can i use regular milk instead of evaporated milk?

    • Reply
      Wandercooks
      07/12/2020 at 10:21 am

      Hey Regina, you can use your regular milk to make evaporated milk for the recipe. Gently simmer 1 cup of full cream milk for about 10 minutes on low-medium heat until it reduces to about half. Wait for it to cool, then use in the recipe.

  • Reply
    Mariana
    23/08/2020 at 12:42 am

    Hiii!!! Delicious!! Can I use this recipe to fill cookies before baking them???
    Thank you!!!

    • Reply
      Wandercooks
      24/08/2020 at 1:26 pm

      Hey Mariana, we’ve had readers use it as icing for cakes and cupcakes, but not as a cookie filler. Do you mean baking it with the fill in it, or spreading it between two cookies to stick together? I would say the latter would work well, but you’d have to do a test batch if cooking them with the filling. Hope this helps! 🙂

  • Reply
    Catalina
    07/06/2020 at 1:31 am

    HI! I loved this recipe! I’m trying to find a recipe that could last longer than 1 week… do you have any ideas about how to substitute the evaporated milk for a not-so-perishable ingredient? Thank you <3

    • Reply
      Wandercooks
      08/06/2020 at 3:44 pm

      Hey Catalina, as evaporated milk has a high level of sugar, it probably would last longer than a week in the fridge. What you can do so you don’t have to substitute is portion it out and freeze what you’re not using. This will keep it freshest for longest. If it’s been in the fridge for longer than a week, keep an eye on it for mould and give it the sniff test for any sour notes. If in doubt, throw it out!

  • Reply
    Amani
    29/05/2020 at 1:17 am

    What can I use instead of evaporated milk?

    • Reply
      Wandercooks
      29/05/2020 at 1:45 pm

      You can make try making Evaporated Milk yourself: Gently simmer 1 cup of full cream milk for about 10 minutes on low-medium heat until it reduces to about half. Wait for it to cool, then use in the recipe. Otherwise, you could try using cream but I’m not sure how the end result would turn out as I haven’t tested it. Let me know how it goes! 🙂

  • Reply
    Jill
    17/04/2020 at 1:50 pm

    Hello, may I know why is the lemon juice needed? Will it affect the flavour of the spread? Thank you! I am planning to try it out this weekend 🙂

    • Reply
      Wandercooks
      17/04/2020 at 1:55 pm

      Hey Jill! Adding the lemon juice helps keep the spread fresh in the fridge for longer and reduces the chance of bacteria growth. You won’t be able to taste it in the finished product. If you are looking at eating all within the week though, you could omit it if you really want to. 🙂

  • Reply
    Eleni
    21/08/2019 at 11:05 pm

    5 stars
    Thank you so much! One of the easiest recipes to make this spread without too many “weird/uncommon” ingredients 😊 I made the spread from scratch because it is not as easy to get it here in Australia. I made a cheesecake with it using this https://www.thefoodiecorner.gr/en/recipes/easy-speculoos-cheesecake-recipe/ and it worked out so good. I just warmed it up and thinned it out with a bit of the cream I had before topping the cheesecake with it.

    • Reply
      Wandercooks
      23/08/2019 at 2:07 pm

      Yum! That turned out so good Eleni. We’re in Adelaide, so I totally understand about the difficulty getting Speculoos here in spread form. So much easier making it yourself and just grabbing the biccies from the supermarket. 🙂

    • Reply
      MK
      11/10/2019 at 9:21 pm

      can try this recipe with chocolate chip cookies??!!

      • Reply
        Wandercooks
        16/10/2019 at 4:54 pm

        You should definitely try! That could be amazing! Let us know how it turns out. 🙂

  • Reply
    Emese @ My Pure Plants
    29/07/2019 at 4:21 pm

    5 stars
    Yummy!!! Wish there were some gluten-free speculoos. Thanks for sharing.

  • Reply
    Brian Jones
    29/07/2019 at 3:52 pm

    5 stars
    This was stunning, so simple to make and far too tempting to eat with a spoon directly from the jar 😮

    • Reply
      Wandercooks
      31/07/2019 at 10:47 am

      Haha oh so glad you enjoyed Brian. The temptation is real.

  • Reply
    Natalie
    29/07/2019 at 3:17 pm

    5 stars
    WOW this looks so delicious and decadent! I love speculoos cookie butter! I have to try this recipe soon ♥

    • Reply
      Wandercooks
      31/07/2019 at 10:46 am

      Oh yay, so glad to connect with a fellow speculoos lover!

  • Reply
    Mikayla
    29/07/2019 at 2:43 pm

    5 stars
    Oooooh my, it’s so dangerous for me to have found this recipe! Goodbye diet! I LOVE cookie butter but I prefer to make things myself and now I can!!! Your pics look amazing, and I cannot wait to have this in my fridge!

    • Reply
      Wandercooks
      31/07/2019 at 10:46 am

      Tee tee sorry(not-sorry)! Life’s better with a jar of cookie butter right? Haha thanks so much for stopping by! x

  • Reply
    Cindy @ A Uniquely Edible Magic
    29/07/2019 at 1:19 pm

    5 stars
    THIS is the recipe I’ve been looking for! I love cookie butter and this recipe is just so easy to make!

    • Reply
      Wandercooks
      31/07/2019 at 10:45 am

      Aww thanks Cindy, hope you enjoy!

  • Reply
    Francesca
    16/12/2018 at 6:13 am

    5 stars
    It turned out soooo good! Maybe too good…

    • Reply
      Wandercooks
      18/12/2018 at 12:48 pm

      Haha I bet it did! Seriously the best spread for…well…everything!

  • Reply
    Margaret Talbot Dunbar
    05/03/2017 at 5:20 am

    Does this need refrigerated after opening.?

    • Reply
      Wandercooks
      05/03/2017 at 7:45 am

      Yep, if you’re planning on keeping it for a few days you should definitely store it in the fridge. It’ll last for a week or so in the fridge assuming it’s not polished off well before that! 🙂

  • Reply
    Sydney
    25/02/2017 at 8:31 am

    Can you con very this to ounces plea see?

    • Reply
      Wandercooks
      03/03/2017 at 2:20 pm

      Hi Sydney, thanks for stopping by! We’ve recently updated our recipe plugin to convert ingredients automatically. Otherwise, you can use the handy google converter. It works for pretty much any conversion you could ask for. In this case, 100 g is 5.3 ounces. Hope this helps! 🙂

  • Reply
    gingeybites
    14/07/2016 at 7:28 pm

    5 stars
    AGH I want to eat this all! Looks amazing 🙂 I need to make some asap!

    • Reply
      Wandercooks
      19/07/2016 at 12:47 pm

      Not gonna lie, it’ll be hard to stop after that first spoonful, that’s for sure! 😛

  • Reply
    Dannii @ Hungry Healthy Happy
    14/07/2016 at 5:27 pm

    5 stars
    I hope you get some better weather soon – we have finally gotten some sun here in the UK!
    I would not be able to control myself around a jar of this!

    • Reply
      Wandercooks
      19/07/2016 at 12:46 pm

      Thanks Dannii! Oh some sun makes a world of difference doesn’t it? Thankfully after all that horrible weather we just had 3 full days of sun. It was so nice it took us a while to realise what was different. Warmth! Heat! So nice haha.

  • Reply
    Jayne
    14/07/2016 at 4:27 pm

    Oh wow this looks amazing I love Speculoos! this would be my ultimate ice-cream topping for sure

    • Reply
      Wandercooks
      19/07/2016 at 12:45 pm

      Yessss! Ice cream + speculoos is the best. The only danger is brain freeze from eating it all up too quickly haha. 😛

  • Reply
    Elizabeth
    14/07/2016 at 3:21 pm

    5 stars
    Oh my gosh! Heaven on a spoon! I was in Brussels recently and for the first time ever tried Speculoos. I am hooked! Need to make this recipe!

    • Reply
      Wandercooks
      14/07/2016 at 4:16 pm

      Sounds like us! They’re so lucky having it in jar form in every supermarket you step into over there. We’re lucky that it’s super easy to make at least – phew! 😛

  • Reply
    Nancy | Plus Ate Six
    14/07/2016 at 3:13 pm

    5 stars
    Whooaaa! Better than Nutella AND salted caramel AND chocolate sauce?! Huge call! Photos look amazing though so I’m willing to take your word for it 🙂

    • Reply
      Wandercooks
      14/07/2016 at 4:15 pm

      Haha thanks Nancy. We even put it in our breakfast smoothie this morning – obsessed much? hahahah!

    Leave a Reply

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.