Speculoos Spread - Easy Speculoos Cookie Butter

Speculoos Spread - Easy Speculoos Cookie Butter

Whip up a batch of homemade speculoos spread in 5 minutes with just 5 ingredients! This speculoos cookie butter recipe is ridiculously easy, sweet and spicy with that iconic cinnamon flavour you know and love.

Course Condiment

Cuisine Dutch

Prep Time 5

Total Time 5

Servings jar

Calories 939kcal

Author Wandercooks

Cost $5

Ingredients

150 g speculoos cookies 5.29 oz, aka 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

Metric - US Customary

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 speculoos cookies, 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

Notes

Storage - Store homemade speculoos 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 spread has firmed up too much 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 again.
Make it Vegan - Substitute the butter and evaporated milk for coconut milk and coconut oil. It’ll change the flavour but will still be totally worth it.
Make it Crunchy! - Stir in extra crushed biscuits or nuts into the spread.

Nutrition