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).
Related: Biscoff Tiramisu / Kaya Jam
What’s the difference between Biscoff and Speculoos?
Speculoos is the generic name for a type of crunchy, spicy biscuit or cookie that originated in Belgium. Biscoff is the name of a specific speculoos biscuit made by Lotus.Â
 The cookie spread was originally called Lotus Speculoos and rebranded as Lotus Biscoff in the US.Â
Biscoff is actually short for biscuit with coffee, since the speculoos biscuits were originally individually wrapped and served with coffee by catering companies or on airline flights!
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!
Wandercook’s Tips
- 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!
FAQs
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.
Variations
- 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!
Ingredients
- 150 g Lotus Biscoff speculoos biscuits 5.29 oz, or Dutch Windmill biscuits
- 25 g brown sugar 0.88 oz
- 100 ml evaporated milk 3.38 fl oz
- 10 g salted butter 0.35 oz
- 1 tsp lemon juice
- ¼ tsp ground cinnamon
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 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
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.
Nutrition
50 Comments
Joelle Kastner
07/04/2023 at 3:38 amI’ve never had biscoff before but decided to try a dessert recipe that featured it. So I bought biscoff cookie biscuits but did not realize I also would need biscoff spread. I found this recipe, though, and decided to make my own. It is extremely quick and easy to make and tastes absolutely delicious. I definitely will be making it again.
Wandercooks
07/04/2023 at 1:32 pmOh nice save Joelle! So glad you were able to make it from scratch. And bonus, I hope you have leftovers to try on some toast!
Fred Levi
28/02/2023 at 6:12 amI used coconut cream & a few dashes of coconut milk to equal 1/2 cup
And pure maple syrup – 1 Tablespoon
YUMMY !
Wandercooks
02/03/2023 at 5:21 pmOh nice variations, thanks for letting us know that works too! 😀
Elize
24/12/2022 at 4:25 pmExcellent! Made this today as a Christmas present for my daughter and I am blown away by the results! I used home made biscuits and it turned out wonderful. Thank you for this recipe! Highly recommend this
Wandercooks
30/12/2022 at 9:06 amSo good Elize! I hope she absolutely loves it, especially because it’s made with your homemade biscuits. Yum!
Ari
13/09/2022 at 2:47 amHello, how many grams does this recipe make? Or what size jar?
Wandercooks
14/09/2022 at 4:48 pmHey Ari, we just used a large jam jar we had on hand and didn’t weigh the final weight sorry!
Nadeen
11/04/2021 at 9:46 amHi,
Will the flavor effect if I use regular sugar instead of brown sugar ?
Wandercooks
12/04/2021 at 9:37 amHi 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. 🙂
Regina
07/12/2020 at 3:08 amHi! Can i use regular milk instead of evaporated milk?
Wandercooks
07/12/2020 at 10:21 amHey 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.
Mariana
23/08/2020 at 12:42 amHiii!!! Delicious!! Can I use this recipe to fill cookies before baking them???
Thank you!!!
Wandercooks
24/08/2020 at 1:26 pmHey 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! 🙂
Catalina
07/06/2020 at 1:31 amHI! 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
Wandercooks
08/06/2020 at 3:44 pmHey 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!
Amani
29/05/2020 at 1:17 amWhat can I use instead of evaporated milk?
Wandercooks
29/05/2020 at 1:45 pmYou 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! 🙂