If you are a little unsure about what exactly Speculoos spread is, then you are in for a treat! It looks a little bit like peanut butter (it has even been marketed as Europe’s alternative to peanut butter) but it is actually very different. It tastes like cinnamon cookies, but in spread form. A ‘cookie butter’ if you will.
Speculoos spread (also known as Biscoff spread in English-speaking countries) is made from a belgian cinnamon cookie called Speculoos and is probably one of my biggest addictions. I’m absolutely obsessed with the Lotus brand and nothing else I’ve tried has tasted as good. The cookies remind me a bit of ginger snaps except with a cinnamon flavour instead of ginger. Dip them in tea and they are dangerous. The spread is basically all of the cookie taste but with a peanut butter-like texture. It may have zero nutritional value (it is basically made up of sugar, fat, and flavouring) but I say it’s good for the soul. Try it and you’ll understand.
Unfortunately, while I’ve been able to find Speculoos cookies in Canada, the spread is very hard to come by. I had high hopes when I found the Trader Joes brand of “Speculoos cookie butter” in Vancouver. However my hopes were soon dashed. It was a sad day when I discovered it was nothing like the Lotus brand. While I’m a huge fan of Trader Joes, their ‘cookie butter’ just didn’t cut it for me. As a result, I:
1) Ordered some Lotus Biscoff spread online from the US, which ended costing me more than I would like to say (desperate times.) It was also not very straightforward using a Canadian address, which made me actually resort to contacting Lotus bakeries (like I said, desperate times.) p.s. I still have not received it in the mail.
2) Decided that I would set off to make my own version so I would no longer be stuck in such a desperate situation.
And here you have it… if you can’t get your hands on the actual stuff this is the next best thing and closest Lotus Speculoos spread imitation.
1 pack (250 g) Lotus Speculoos cookies (aka Biscoff cookies)*
1/4 cup brown sugar (50 g)
1/2 can full fat coconut milk (200 mL/200 g)
2 tbsp. vegetable shortening (20 g)
2 tsp. lemon juice
1/2 tsp. cinnamon
*The only Canadian store I’ve found these cookies is at Save on Foods.
Grind the cookies together with the brown sugar in a food processor until you get fine crumbs.
Add the coconut milk and blend for a few minutes, scraping sides with a spatula if necessary, until the cookies are fully mixed in.
Melt the vegetable shortening and add to the mixture along with the lemon juice and cinnamon.
Blend until completely uniform, transfer to a jar, and store in the fridge.
Here is a tip on how to best enjoy Speculoos spread: my favourite way is on toasted crumpets. The crumpet holes are perfect for holding melty, delicious Speculoos. It is also great to spread on crepes, pancakes, and waffles, as a dip for apples, or you know, to just eat by the spoonful.