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Biscoff Spread – Easy Speculoos Cookie Butter

06/12/2022

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. 

Speculoos cookie butter in a jar with crushed biscuits around the base.

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 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.

  1. Pop your biscoff / speculoos biscuits and brown sugar in a blender or food processor and pulse until nicely crushed and blended.
  2. Add the evaporated milk and blend for around a minute.
  3. Finally, add the butter, lemon juice and ground cinnamon and blend until smooth, glossy, and irresistible!
Biscoff spread spills over the side of a jar and along the knife.

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

What can I use biscoff spread for?

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.
Speculoos cookie butter being drizzled on a spoon.

Try these amazing recipes next:

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

Golden biscoff spread in a jar.

Biscoff Spread – Easy Speculoos Cookie Butter

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. 
Prep Time: 5 minutes
Total Time: 5 minutes
Course: Condiment
Cuisine: Dutch
Servings: 1 jar
Calories: 939kcal
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 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

YouTube 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
Biscoff Spread – Easy Speculoos Cookie Butter
Amount per Serving
Calories
939
% Daily Value*
Fat
 
31
g
48
%
Saturated Fat
 
14
g
88
%
Trans Fat
 
0.3
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
13
g
Cholesterol
 
53
mg
18
%
Sodium
 
1019
mg
44
%
Potassium
 
890
mg
25
%
Carbohydrates
 
151
g
50
%
Fiber
 
4
g
17
%
Sugar
 
65
g
72
%
Protein
 
16
g
32
%
Vitamin A
 
513
IU
10
%
Vitamin C
 
4
mg
5
%
Calcium
 
426
mg
43
%
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
Biscoff Spread - Easy Speculoos Cookie Butter

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44 Comments

  • Reply
    Ari
    13/09/2022 at 2:47 am

    Hello, how many grams does this recipe make? Or what size jar?

    • Reply
      Wandercooks
      14/09/2022 at 4:48 pm

      Hey Ari, we just used a large jam jar we had on hand and didn’t weigh the final weight sorry!

  • 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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