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. You could even swirl it through desserts like Christmas ice cream pudding.

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.
    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 g 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

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

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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! 🙂

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