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Creamy, golden speculoos spread spilling over jar and knife.
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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.
Course Condiment
Cuisine Dutch
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 jar
Calories 928kcal
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 g 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

  • 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

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