Updated and modified recipe here.
There’s a new addiction in town or at least at the ppk. It’s called speculoos spread or pâte de speculoos and it’s made from speculoos/speculaas cookies, fat and sugar. Yes, that’s right, from now on you can spread some cookies all over your bread. And it’s delicious! When my awesome ppk meetup crowd brought me a jar, I finished it off in three to four days.
Since the spread is only available in Belgium and the Netherlands, I tried to come up with a simple homemade version. It consists of Spekulatius (the German version of spekuloos/spekulaas), margarine, sugar and spices. The taste is a little bit different to the speculoos paste, since the taste of German spekulatius cookies is a little bit different, but you can use the original lotus cookies for a more authentic taste. You can also make your own spekulatius cookies from this recipe.
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Homemade Spekulatius Butter
60 g (1/2 cup) powdered sugar, sifted (sift first)
50 g (1/4 cup) margarine, room temperature
150 g (5.3 oz) spekulatius cookies, ground into a very fine, flourlike powder (for example in your food processor. )
1/2 t cinnamon
3/4 t spekulatius spice mix*
1 pinch salt
4 t soy milk (or more, for a creamier version)
*You can make your own from:
3 t ground cinnamon
1/2 t ground cardamom
1/4 t ground cloves
1/4 t anise
OR: apparently you can also use pumpkin pie spice.
Cream together sugar and margarine. Add powdered cookies, spices, salt and soy milk. Beat until fluffy and transfer to an airtight container. Keep in the fridge.
This is not only good for your bread, you can use it as a filling for sandwich cookies, cupcakes, and cakes, too.