Homemade Speculoos Cookie Butter (Biscoff Spread) – 3 Ingredients

Speculoos (or Biscoff) cookie butter is essentially a biscuit spread – a flavouring often used in cakes, although it’s delicious eaten straight from the jar. Unfortunately, it can be hard to find in shops, often only around the winter holidays. So I was delighted to find this recipe, adapted from KissTheCook, and made it straight away – I needed it for an apple cake.

All you need are Speculoos biscuits, which you’ll easily find in the supermarket, sweetened condensed milk (the thick kind used for baking) and butter. That’s it – three ingredients for a fragrant, smooth, creamy spread. Use it in a cheesecake, fold it into a mousse or stir it into a ganache.

You might also like: No-Bake Biscoff Cheesecake with Speculoos Caramel and Giant Stuffed Peanut Butter Chocolate Cookie

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Homemade Speculoos Cookie Butter

Speculoos cookie butter can be eaten as it is, or added to mousses, ganaches, sponges and creams.

Servings :1 jar

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Prep Time 5 minutes mins

Cook Time 5 minutes mins

Ingredients

  

• 125 g Speculoos (Biscoff) biscuits
• 190 g sweetened condensed milk
• 50 g butter (at room temperature)

Instructions

 

• Blitz the biscuits in a food processor until they turn into a fine powder.
• Add the condensed milk and process until well combined.
• Add the butter and keep processing for 1–2 minutes, until you have a smooth paste.
• Transfer to airtight containers or jars and store in the fridge. It is so quick to make that I prefer to prepare it close to when I need it.

Equipment

• Food processor

Keyword Biscoff, Cookie Butter, Speculoos

For another speculoos favourite, try my Speculoos caramel.

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