Whip up a batch of homemade biscoff spread in 5 minutes with just 5 ingredients! This speculoos spread is an easy homemade cookie butter – sweet and spicy with the iconic cinnamon flavour.
In This Post You’ll Learn
Why We Love This
Biscoff Spread is so quick and easy to make, all you need are some spicy biscoff biscuits and a few easy pantry staples.
Also known as speculoos spread, it’s like the world’s best cookie butter, available on demand! Use it to make everything more delicious (or just scoff it down with a spoon as a tasty treat).
What is Biscoff Spread?
Biscoff spread (also known as speculoos spread or biscoff cookie butter) is a spread made from crushed speculoos biscuits. The texture is similar to smooth peanut butter but with a spicy cinnamon flavour.
The most popular store bought brand is Lotus Biscoff Spread, but as long as you can source any brand of spicy speculoos biscuits, you’ll be able to recreate your own biscoff spread at home!
Where We Learned This
We first discovered this deliciously smooth biscoff spread while travelling through the Netherlands. The handy little jar of spiced cookie butter made the rounds with us through quite a few countries during our European adventures. One spoonful was enough to add it to our list of ‘MUST RECREATE AT HOME’!
What You’ll Need
- Speculoos Biscuits – Use Lotus biscoff biscuits, Dutch windmill cookies or speculaas biscuits.
- Brown Sugar – This adds the delicious caramelised flavour you’re looking for. Sub with white sugar only if you don’t have any brown sugar on hand.
- Evaporated Milk – Adds creaminess and gives the spread a smooth buttery texture.
- Butter – We use salted butter to bring out the sweetness and spice. Sub with unsalted butter and a pinch of salt if you need.
- Other Ingredients – You’ll also need lemon juice and ground cinnamon.
How to Make Speculoos Spread
First, gather your ingredients: See recipe card below for measurements.
- Pop your biscoff / speculoos biscuits and brown sugar in a blender or food processor and pulse until nicely crushed and blended.
- Add the evaporated milk and blend for around a minute.
- Finally, add the butter, lemon juice and ground cinnamon and blend until smooth, glossy, and irresistible!
- Storage – Store homemade biscoff spread in the fridge in an airtight container or clean glass jar. It will last for around 1 week (assuming it’s not polished off well before that)!
- Melt in the Microwave – If your biscoff spread has firmed up from being in the fridge, you can pop a portion into a small glass bowl and microwave in short 10-20 second bursts to get it nice and spreadable / pourable.
- Leftover Evaporated Milk? Make a Malaysian Three Layer Tea or Mexican Tres Leche Cupcakes!
Use it as you would any regular cookie butter! Spread it on toast, drizzle over ice cream, tiramisu, waffles or pancakes, or serve as a dip for fresh fruit.
Swirl it through homemade treats like muffins, cakes or ice cream pudding. Or use it to flavour whipped cream in desserts like pavlova, meringue roulade or ripple cake.
- Make it Vegan – Substitute the butter and evaporated milk for coconut milk and coconut oil. It’ll change the flavour slightly but will be totally worth it.
- Add Texture – Stir in extra crushed biscuits or nuts into the spread.
Try these amazing recipes next:
- Easy Speculoos Tiramisu with Biscoff Spread – So quick and easy, no eggs or mascarpone required!
- Easy Ginger Kisses Biscuits – Delicious with homemade buttercream.
- Easy Ginger Fluff Sponge Cake – So impressive (yet surprisingly easy to make).
- Simple Poffertjes • Dutch Mini Pancakes – So cute, perfect for a surprise treat!
- Easy Cheat’s Vanilla Slice Recipe – Our favourite no fuss take on a bakery favourite.
★ Did you make this recipe? Please leave a comment and a star rating below!
- Pop your speculoos biscuits and brown sugar in a blender or food processor and give them a quick spin until nicely crushed and blended.150 g Lotus Biscoff speculoos biscuits, 25 g brown sugar
- Next pour in your evaporated milk and give it all another good spin for around a minute.100 ml evaporated milk
- 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!10 g salted butter, 1 tsp lemon juice, ¼ tsp ground cinnamon
- 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.