Perfect speculoos spread
August 28, 2009 in Allgemein
Last year people over at the PPK were crazy about the Dutch/Belgian cookie spread speculoos paste. I had the chance to try it when a very nice fellow PPKer brought a jar to our Berlin meetup. Since we can get the cookies but not the spread here in most parts of Germany, I tried to come up with my own. (I just lied. Anyone who lives in Germany can order it here. But I am too lazy to order it online as I can get those cookies almost everywhere.) It tasted like the real thing but it didn’t really look like it. Last weekend I made another batch and I think I found the perfect recipe. It is absolutley amazing! It tastes exactly like speculoos cookies and is so creamy. It is hard to stop eating this amazing stuff.
Homemade Speculoos Spread
150 g speculoos*
1 T vanilla sugar (or regular sugar + 1/2 t vanilla extract)
50 g (1/4 cup) coconut oil**
1/2 t cinnamon
1 t canola oil
*These cookies are sold as “speculoos” or “caramel cookies”. They are Belgian. Similar cookies are the Dutch speculaas or the German Spekulatius. In the USA speculoos cookies are are sold by “Biscoff“. If you can’t find these cookies, start experimenting with spice cookies, gingersnaps, snickerdoodles, or maybe even oreos? Invent your own personal cookie spread.
** I made this spread using metric measurements. 50 g is a little bit less than 1/4 cup. The coconut oil should be refined not virgin. Refined coconut oil is tasteless. If you think that your spread gets too oily/runny, try using meal from one or two additional cookies. But be careful, the spread will harden when cooled and it usually has the right consistency 30 minutes after you took it out of the fridge.
Grind the cookies into a fine meal, using your food processor.
Melt the coconut fat and let cool down until luke warm. Mix speculoos meal with the remaining ingredients (except canola oil) and transfer to a bowl. Stir in fat and oil. Mix until well combined. That’s it.
This spread will harden when stored in the fridge. You should take it out at least 30 minutes before serving. If you don’t want this, try to experiment with the oils: use less coconut fat and more canola oil. Please don’t substitute the coconut oil. Using a different fat will affect the texture. You could try margarine, but you probably will have to adjust the amount of cookies you are using or you might want to add some soy milk.
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This looks delicious! I’m not able to get the cookies where I live, but can have them shipped. My husband’s mother suggested the spread to us and I figured I’d just make my own. This recipe looks fantastic! Thanks!
-Sylvia
Speculoos Spread is sold in the U.S. as Biscoff Spread. It is available at Biscoff.com.
Hi Gary, there’s already a link up in the post which leads right to the Biscoff site. :)
By coconut fat do you mean coconut oil? Or are you referring to coconut meat?
It’s coconut oil. Sorry for the confusion.
Speculoos cookies are the dutch windmill cookies that you can buy in any grocery. In Europe they are crispier, and more strongly flavored, than the ones we buy here. They are a nutmeg flavored cookie, not cinnamon flavored like everyone thinks they are.
And yes, the spread is divine. I brought it back from France 2 years ago; alas, it’s long gone.
Speculoos are Belgian and traditionally spiced with cinnamon, a couple of other spices (nutmeg is one of them, but there’s also pepper, gloves, etc.) and cassonade (brown beet sugar or beet sugar syrup), which gives them the caramel flavour. Lotus speculoos cookies contain only cinnamon and no other spices. The Dutch cookies are called speculaas. They are similar but not the same.
If windmill cookies are like Dutch speculaas, they sound like a really good substitute, thanks for the tip!
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[...] Check out the German, vegan food blog Seitan is My Motor (awesome, right?) for a base recipe: [...]
[...] Original cookie butter (speculoos spread) is high in fat and made with speculoos cookies (similiar to shortbread mixed with gingersnaps) and butter. So you can guess it’s not the healthiest choice. But you probably could have garnered that just from the title. So I created my own version that was adapted from a recipe on a the vegan food blog seitan is my motor. [...]
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