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
Jill
17/04/2020 at 1:50 pmHello, 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 🙂
Wandercooks
17/04/2020 at 1:55 pmHey 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. 🙂
Eleni
21/08/2019 at 11:05 pmThank 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.
Wandercooks
23/08/2019 at 2:07 pmYum! 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. 🙂
MK
11/10/2019 at 9:21 pmcan try this recipe with chocolate chip cookies??!!
Wandercooks
16/10/2019 at 4:54 pmYou should definitely try! That could be amazing! Let us know how it turns out. 🙂
Emese @ My Pure Plants
29/07/2019 at 4:21 pmYummy!!! Wish there were some gluten-free speculoos. Thanks for sharing.
Wandercooks
31/07/2019 at 10:51 amWe found this recipe for gluten free speculoos biscuits – if you don’t mind a few extra steps, you could use this instead of the biscoff biscuits and make it completely gluten free!
Brian Jones
29/07/2019 at 3:52 pmThis was stunning, so simple to make and far too tempting to eat with a spoon directly from the jar 😮
Wandercooks
31/07/2019 at 10:47 amHaha oh so glad you enjoyed Brian. The temptation is real.
Natalie
29/07/2019 at 3:17 pmWOW this looks so delicious and decadent! I love speculoos cookie butter! I have to try this recipe soon ♥
Wandercooks
31/07/2019 at 10:46 amOh yay, so glad to connect with a fellow speculoos lover!
Mikayla
29/07/2019 at 2:43 pmOooooh 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!
Wandercooks
31/07/2019 at 10:46 amTee tee sorry(not-sorry)! Life’s better with a jar of cookie butter right? Haha thanks so much for stopping by! x
Cindy @ A Uniquely Edible Magic
29/07/2019 at 1:19 pmTHIS is the recipe I’ve been looking for! I love cookie butter and this recipe is just so easy to make!
Wandercooks
31/07/2019 at 10:45 amAww thanks Cindy, hope you enjoy!
Francesca
16/12/2018 at 6:13 amIt turned out soooo good! Maybe too good…
Wandercooks
18/12/2018 at 12:48 pmHaha I bet it did! Seriously the best spread for…well…everything!
Margaret Talbot Dunbar
05/03/2017 at 5:20 amDoes this need refrigerated after opening.?
Wandercooks
05/03/2017 at 7:45 amYep, 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! 🙂
Sydney
25/02/2017 at 8:31 amCan you con very this to ounces plea see?
Wandercooks
03/03/2017 at 2:20 pmHi 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! 🙂
gingeybites
14/07/2016 at 7:28 pmAGH I want to eat this all! Looks amazing 🙂 I need to make some asap!
Wandercooks
19/07/2016 at 12:47 pmNot gonna lie, it’ll be hard to stop after that first spoonful, that’s for sure! 😛
Dannii @ Hungry Healthy Happy
14/07/2016 at 5:27 pmI 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!
Wandercooks
19/07/2016 at 12:46 pmThanks 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.
Jayne
14/07/2016 at 4:27 pmOh wow this looks amazing I love Speculoos! this would be my ultimate ice-cream topping for sure
Wandercooks
19/07/2016 at 12:45 pmYessss! Ice cream + speculoos is the best. The only danger is brain freeze from eating it all up too quickly haha. 😛
Elizabeth
14/07/2016 at 3:21 pmOh 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!
Wandercooks
14/07/2016 at 4:16 pmSounds 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! 😛
Nancy | Plus Ate Six
14/07/2016 at 3:13 pmWhooaaa! 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 🙂
Wandercooks
14/07/2016 at 4:15 pmHaha thanks Nancy. We even put it in our breakfast smoothie this morning – obsessed much? hahahah!