Homemade Biscoff Spread
Make homemade Biscoff spread in just 10 minutes! This easy cookie butter recipe is smooth, creamy, and packed with delicious caramelized cookie flavor.
Ingredients
- 250 g Lotus Biscoff cookies
- 3 tablespoon condensed milk
- ½ teaspoon cinnamon
- 2 tablespoon melted butter
- 1 tablespoon brown sugar
- 1 tablespoon coconut oil
- 1 pinch salt to balance the sweetness
Instructions
- Roughly break the Lotus Biscoff cookies and add them to a food processor along with the brown sugar. Blitz until it turns into a fine powder.
- Add the condensed milk, melted butter, coconut oil and cinnamon.
- Blend again on high speed until the mixture turns smooth and spreadable. If the mixture looks thick, add a little more melted butter.
- Transfer to a clean, airtight jar and use immediately or store for later.
Notes
- Use original Lotus Biscoff cookies for the classic caramelized cookie flavor. Other crisp speculoos cookies work too, although the flavor may vary slightly.
- Grind the cookies and brown sugar into a fine powder before adding the wet ingredients to ensure a smooth, creamy spread.
- Use sweetened condensed milk rather than evaporated milk for the right sweetness and consistency.
- Melt the butter and coconut oil before blending so they combine evenly with the cookie crumbs.
- Scrape down the sides of the food processor occasionally to ensure everything is blended thoroughly.
- If the spread is too thick, add a little extra melted butter and blend again until it reaches your desired consistency.
- For a crunchy version, stir in a few crushed Biscoff cookies after blending.
- Store the spread in a clean, airtight jar in the refrigerator. Let it soften slightly before serving, as the butter and coconut oil will firm up when chilled.