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
Servings 1 jar
- 150 g Lotus Biscoff speculoos biscuits or Dutch Windmill biscuits
- 25 g light brown sugar
- 100 g evaporated milk
- 10 g salted butter
- 1 tsp lemon juice
- ¼ tsp ground cinnamon
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 damn-near irresistible. Good luck and enjoy your speculoos adventures!
- 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 & Substitutions
Adapted from Homemade Biscoff Spread by Sweetest Kitchen.
- 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.
Calories: 928kcal | Carbohydrates: 151g | Protein: 15g | Fat: 30g | Saturated Fat: 13g | Cholesterol: 51mg | Sodium: 936mg | Potassium: 822mg | Fiber: 4g | Sugar: 64g | Vitamin A: 489IU | Vitamin C: 4mg | Calcium: 397mg | Iron: 10mg