Homemade Speculoos (Biscoff Cookie Butter) Recipe

Indulge in the irresistible taste of Belgium with this silky-smooth, homemade Speculoos spread. Packed with caramelized flavors and aromatic spices, this DIY cookie butter rivals the famous Biscoff brand at a fraction of the cost!

Discover the magic of transforming crispy, caramelized cookies into a luscious, spreadable delight. This Belgian innovation has taken the world by storm, and now you can create it in your own kitchen. Perfect for spreading on toast, dipping with apples, or adding a spicy-sweet kick to your favorite desserts!

The Art of Homemade Cookie Butter

Creating your own Speculoos spread is surprisingly simple. Whether you start with homemade Biscoff-style cookies or store-bought ones, you’ll be amazed at how easily they transform into a creamy, indulgent spread. This recipe is also a clever way to use up cookie scraps from your baking adventures!

Ingredients

• 3 1/2 ounces finely ground speculoos crumbs (about 3/4 cup; 100g), store-bought or homemade
• 3 1/2 ounces water (about 1/3 cup plus 1 tablespoon; 100g)
• 1/4 teaspoon ground cinnamon
• 1 ounce golden syrup (about 2 tablespoons; 30g), such as Lyle’s (see note)
• 3 ounces refined coconut oil (about 1/2 cup; 85g), solid but not cold, between 70 and 74°F (21 and 23°C)

Step-by-Step Instructions

1. In a 2-quart stainless steel saucier, combine the cookie crumbs, water, cinnamon, and golden syrup. Cook over medium heat, whisking constantly, until the crumbs dissolve and the mixture feels smooth between your fingertips (about 90 seconds). Remove from heat and transfer to a tall, narrow container. Stir occasionally until the steam subsides (about 5 minutes). Add the solid coconut oil and blend with an immersion blender until smooth and homogeneous.
2. Pour the mixture into a glass jar (avoid used plastic containers as they may impart unwanted flavors). Seal tightly to prevent moisture loss and refrigerate for about 2 hours to allow the coconut oil to solidify. Once set, store and serve at cool room temperature as a delightful spread or dessert topping.

Recipe Notes

Can’t find golden syrup? Regular corn syrup will work in a pinch. While it won’t provide the same caramel notes, it’ll still result in a delicious spread.

Perfecting Your Cookie Butter Experience

The ideal consistency for enjoying your homemade Speculoos spread is between 70 and 74°F (21 and 23°C). At this temperature, it spreads like a dream and melts perfectly on your tongue. In warmer months, you might need to refrigerate it and let it soften before use. During colder times, warming it slightly will achieve that perfect, spreadable texture.

Creative Ways to Enjoy Your Homemade Speculoos Spread

• Spread it on warm toast for a comforting breakfast
• Use as a dip for fresh apple slices
• Incorporate into your next batch of French toast for a cinnamon-spiced twist
• Add to holiday bourbon balls for an extra layer of flavor
• Swirl into ice cream for a speculoos-infused dessert