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.
YOU DID IT!
p.s. I second Céline- please come to Vienna in October! I’d love to hang out with you again!
Oh YUM!!! I have spekulaas in the cupboard right now which I think is the same thing! I know what I’m making as soon as I shake my current cold and have my tastebuds back!!! Delicious!
awesome!! you rule.
I have a jar of the spread i got online that I only eat now and then because it’s so expensive to ship it over.
I remember you blogging about this before. I really want to try those cookies. I think I had something like them while I was in Germany a long time ago. cookielicious!
everyone knows that cookies are the 5th food group, but i’m still slobbering over that plum cake.
Oooh, this spread looks so delish!
Which stores did you find the cookies at? I live in Germany but have never been able to find them.
I buy them at Rewe. If you can’t find the cookies, you can send the company an email and they will help you locate a store.
Thanks! I accidentially found them at another store and will make this spread once I find coconut fat (well, I live in the countryside …)
Yum, yum, yum! This reminded me I still have a jar in my pantry, I can’t believe it’s lasted this time without being eaten :)
I know what I’m making when I run out of the jars of spread I have!
I’m glad you find a recipe so the rest of the world can eat speculoos spread too. For myself, I’m finding this spread all over, really all over in very big pots. I have been eating so much of it, that for now I’m a little bit tired of it.
Uhhh, this looks amazing! YUM.
Mmm this looks so good! I have a jar of the spread (my brother lives in Holland and sent it to me…) but when it runs out I love the idea of making it with a different type of cookies. Thanks for the recipe!
When you say “coconut fat”, do you mean something like “Palmin” or rather coconut oil?
Something like palmin. You can find organic coconut fat, non-hydrogenated and looking similar to a Palmin packet, at any Reformhaus, the brand is Eden. You can also find coconut fat in most supermarkets. It comes in little packets (see my comment below).
But you could also use coconut oil. Ich glaube, hier in Deutschland wird das gar nicht so unterschieden. Es wird alles bei Raumtemperatur fest. Ich habe mal Kokosöl für wenig Geld in einem Asialaden bekommen. Das war dann bei mir zu Hause auch fest. Es geht nur darum, dem Aufstrich Stabilität zu verleihen. Im Originalaufstrich wird Palmfett verwendet, wenn ich mich recht erinnere. Das wäre dann ja Palmin. Palmfett benutze ich aber nicht gerne.
Dankeschön! Ich denke, ich probiere es jetzt mal mit Palmin, weil ich leider kein Bio-Kokosfett hier habe. Ich verwende Palmin auch nicht so gerne.
I just tried the recipe but it didn’t come out creamy. There are greasy crumbles only … Should I add more coconut fat?
Yes, add some more melted oil if it’s too crumbly.
[...] back for sale on October 19th, from what Marco told me. And if you really have no luck finding it, Mihl brilliantly came up with a recipe to make her own. You’re pretty much covered, then. Covered [...]
Aaaaah, my brother got me some Speculoos when he was in the Netherlands! Yum!!!