Homemade Speculoos Spread

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.

Ingredients

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.

Directions

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.

 

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48 Responses to Homemade Speculoos Spread

  1. Louise ries August 3, 2012 at 9:37 am #

    Hi Ashleen! You mention you’re a big fan of Trader Joe’s – just wanted to let you know that there IS one in Vancouver. It is actually called ‘Pirate Joe’s” as that is exactly what they do – they go down to Bellingham and buy stuff and resell it in Vancouver. Each item is about a dollar more, but hey, certainly saves a trip down to Bellingham. It is located close to me on West Broadway – 3474 (at Collingwood) The fellow that runs it is really nice, and does take special orders and will bring stuff back for you. He was telling me there will be a web site soon for ordering. I just LOVE Trader Joe’s stuff, and this is certainly the next best thing, and certainly better than a day trip to Bellingham!
    Hope you will be enjoying the Pride Parade on Sunday – I won’t be going as we’re going out to Tsawwassen that day – but it is so much fun – you’ll love it. And definately a Vancouver experience!!!

    • Ashleen August 3, 2012 at 12:44 pm #

      Hey Louise! Thanks for the info! I’ve been to Transilvania Trading in Kits, which also carries Trader Joes but I will have to check that one out too!
      I will enjoy the pride parade :) You have a great weekend too!

  2. Louise ries August 3, 2012 at 12:48 pm #

    It’s the same place!!! I just noticed a sign in their window this week that said “Pirate Joe’s” and of course the sign still says Transylvania Trading as well. used to be a fantastic bread shop – which has moved down to 4th just off Alma. Really good and heavy bread. Expensive, but worth it (if you LOVE bread – I could live on the stuff!)

  3. Vad August 10, 2012 at 7:04 am #

    wow! didn’t know that a Canadian girl could be so addicted to speculoos spread. I can have this anytime but I had it only a few times I’m a Canadian curently living in North of France. Have you tasted speculoos ice cream? pure joy!

    • Ashleen August 14, 2012 at 12:36 pm #

      Lol… yes I am addicted. Also, very jealous that you have unlimited access to it! I have yet to try speculoos icecream but it is now on my to make list ;)

  4. Katy Bee August 10, 2012 at 12:04 pm #

    Hi! If any readers live in Edmonton, K&K Foodliner on Whyte Avernue and 99 street sells Lotus Speculoos Spread and the cookies too! I love this stuff, great on toast.

    • Kim Duke August 30, 2012 at 2:20 pm #

      I was flying back from a speaking engagement and had them on Delta. I may only fly Delta from now because of these cookies! OMG – sooo good and Katy thanks for the Edmonton tip -I am definitely going to go to K&K! WHOO HOO!

      • Ashleen September 3, 2012 at 9:38 pm #

        Lol! So addictive right! Glad you got to experience the joy of speculoos :)

    • Bb July 14, 2013 at 1:45 pm #

      Hi Katy!!
      Thank you soooo much for posting this!! Ill be sure to check them out. I’ve been craving for the speckuloos spread!!

  5. Ashleen August 14, 2012 at 12:37 pm #

    Too bad I don’t live in Edmonton! :P

  6. Ivorie October 2, 2012 at 9:44 am #

    Hi, thanks for the recipe! :) i was just wondering, how long will this spread be good for when stored in the ref? :)

    • Ashleen October 21, 2012 at 9:04 pm #

      I’m not sure because I go through it too quickly! If yours lasts longer than a week or two, then you have much more willpower than I do ;)

  7. bobashleyx November 21, 2012 at 11:59 pm #

    Speculoos Spread is too good. Its make food more delicious and tasty.

  8. Meghan November 28, 2012 at 4:04 pm #

    I live in West Michigan, which has the highest Dutch population in N. America- you can buy speculoos and Biscoff from VanderVeen’s at http://www.thedutchstore.com… good luck!

  9. tilly December 1, 2012 at 12:20 pm #

    For the quick fix: empty a jar of smooth peanutbutter into a blender add “Koek & speculaas kruiden” spices to taste, mix well. Then put back into a clean jar. Enjoy or let mature for at least a week. Heating the spices before adding is a good move too.

    In Belgium it’s Speculoos (less spicy), the Dutch version is Speculaas a lot more spicy also the spice mix (“kruiden”) is easier to get. Speculaas=dutch spice cookies.

    I’m sure you can order the spices on the internet anno 2012 and most countries have a Dutch or European Deli in the major cities. But a small deli in a big city….

  10. tilly December 1, 2012 at 12:25 pm #

    Just thought of another one: chocolate spread (white, milkchocolate or dark) or nutella with the “speculaas/speculoos” spices works too. Or crumble Speculaas (dutch spice cookies) into the spread.

  11. Katy December 10, 2012 at 7:22 am #

    I’m a Belgian living in the UK and am now also having to do without my favorite spread! Just as a point of interest, the spread is actually based on a breakfast table tradition. We would dunk speculoos biscuits in coffee and then put them on our bread. A lady invented the spread based on that tradition, took part in our version of American Inventor and it went on from there. She’s probably rich now cause it has become such a phenomenon in Belgium, probably because it reminds so many of their childhood and it’s less messy than dunking the biscuits ;) There’s also a crunchy version of the spread now! Even better!

  12. Stuart December 20, 2012 at 9:45 am #

    I must try this – can’t get Speculoos spread here in Scotland readily – but we get the biscuits. It sounds delicious and if it’s anything like the cookies – OMG!!

  13. Louise ries December 20, 2012 at 9:55 am #

    This STUFF is absolutely fantastic!!! A friend picked up some for me at Trader Joe’s – which I know you said isn’t quite right, Ashleen – but anyhow I found myself eating it out of the jar last night! Does anyone happen to know where you can get “the real one – Lotus – I believe it is called – in Vancouver? Stong’s doesn’t have it. It’s like having a cookie on a spoon!

    • Jess January 9, 2013 at 4:33 pm #

      The holland shopping centre in new Westminster has the lotus spread, as does the Dutch store in Coombs on the island.

  14. Phil January 5, 2013 at 3:35 pm #

    Apparently can get it online from a dutch store in Ontario …

    http://www.dutchshoponline.com/food/sandwich-spreads-and-sprinkles/jams-spreads/lotus-speculoos-spread-400g.html

  15. Ashley January 9, 2013 at 9:00 am #

    You can get Biscoff spread at Gourmet Warehouse (on Hastings)! The smooth or crunchy kind :)

    • Louise ries January 9, 2013 at 10:46 am #

      Thanks! Can hardly wait to try it. Have tried Trader Joe’s and it is pretty good, so I’m thinking that the Lotus brand must be amazing!

  16. CS February 2, 2013 at 10:33 am #

    Thanks for this post. I found you while I was out searching for a homemade Speculoos Spread recipe to save me from inventing my own, because I stumbled upon David Lebovitz’s post on Speculoos Spread (really funny, comments too!) I went to the Biscoff company’s US website, read the ingredients and knew I would not pay that much for those ingredients. I almost bought the Trader Joe’s knock-off from Amazon but some intuition told me not to, now confirmed by you. Yea. Glad I didn’t do that! Your recipe sounds like MY way into the experience… far better than the commercial product, at least as to the ingredients. Of course, to further control the ingredients, I will be making the Speculoos cookies (the Belgian recipe) to start out with too. Thanks again.

  17. Adi February 5, 2013 at 11:56 am #

    I have to admit I never really tasted it…
    They started importing it here in Israel just now and everybody is making a big fuss about it.
    Since I don’t eat white sugar nor white flower, I wanted to make a homemade version.
    I used a cookie recipe ( http://www.shirley-nemesh.com/2011/07/3344 ) which you can ask google to translate :) as a base, and instead of the coconut milk I put heavy cream and added vanilla extract.
    Came out rather thick, but since I want to use it for cooking only- It’s perfect!
    Never tried the original, but I like the taste.
    Thanks
    Adi

  18. Tammy February 7, 2013 at 9:08 am #

    Wow! Don’t know how I stumbled on here but glad I did! I have been addicted to Biscoff biscuits a few years now and can’t wait to try this recipe out. I also like one commenter’s back-story on how it came about. Anyway, I do know they sell them in the speciality cookie section (in the cookie aisle) at any super Walmart–of all places! Thanks again for the recipe!

  19. Fiona March 9, 2013 at 2:53 am #

    Just so you know the lotus spread is available to buy in waitrose supermarkets in the uk. It is called “lotus caramelised biscuit spread”

  20. Natty April 11, 2013 at 12:20 pm #

    I just picked some up today in Sainsbury’s – it was on offer and both smooth and crunchy varieties were available. I considered it fate having read Bakerella’s Biscoff crispy treat recipe on my blog roll the other day only to come across it in my local supermarket while getting ingredients for an altogether different bake. Obviously it would have been rude to pass by without adding it to my basket! ;)

  21. Sevans April 18, 2013 at 1:00 pm #

    Perhaps It should be called “Spectaculoos”! This spread is so addicting-like no other….But I wanted it lower fat/lower sugar…So, I will try making my own cookies/spread-we’ll see if it is anything close-Thanks for the recipe! Here in the states it sold by Kroger’s grocery-under the name “Lotus Biscoff Spread”

  22. Sevans April 18, 2013 at 1:19 pm #

    Anyone here who can’t seem to find Biscoff anywhere locally, I just found it is sold online by Amazon (including free shipping for Prime members) for about $9.00 a jar (that’s about double the price of most groceries selling it here in the states). You can also buy the cookies on Amazon for about $5.00 a box if you purchase it in a bulk/ five box quantity (including free shipping for Prime members). MMMMmmm…Maybe worth the price : )

  23. Paige May 10, 2013 at 7:04 am #

    If you’re ever in Victoria, Wanna Wafel sells the original!

  24. franzeska June 9, 2013 at 1:30 pm #

    hello!!!i just wanted to ask if i can subtitude shortening with butter or something else,, because its really hard to find in my country :) thank you!

  25. Chloe June 13, 2013 at 6:57 am #

    Just to add my two bits – for those of you in the UK, it’s on offer in Sainsburys and Waitrose – 50p off from £2.29 in Sainsburys and 25% off from £2.49 in Waitrose. The final cost is only a 9p difference, which is why I’m headed out to Waitrose later :)

  26. Lesley June 21, 2013 at 7:18 am #

    Ditto with Franzeska (above) what can we use instead of shortening?

    • Rozamunda June 24, 2013 at 5:46 am #

      Hi!

      I am European and I spend a sesmester livin in Belgium :) I love Speculoos! It is not that easy to put Speculoos on airplane, but I succeed several times ;)
      As I want to try your recepie, I am wondering just the same as people above: what is vegetable shortening? A kind of fat? Liquid one? If you can tell us what it looks like we can find sth similar what can be bought here, in Europe … :)
      TNX a lot for sharing!

      Rozamunda

  27. erwin July 14, 2013 at 9:45 am #

    Hello Ashleen

    I just got a question, i’m from mexico and the lemon juice we use here is from a green lemon, which one do you use over there in canada is it the yellow one ?

    Erwin

  28. Marianne August 11, 2013 at 2:00 am #

    Hi Ashleen,
    Greetings from Australia and many many thanks for this recipe! It is really great. My sister came home from a visit to Holland with a jar of Speculoos crunchy and I was immediately addicted. I tried your recipe first and it is really really good and easy to make. I tried other recipes I found on the web (with coconut oil) but they were nothing like as good as yours. Just a question: I tried to make mine crunchy by gently hand-mixing in some crushed biscuits after using the food processor, but it didn’t turn out crunchy. Any ideas?
    BTW, I am having to make a batch every few weeks as my sister and I both demolish a jar in no time flat. Thanks again for posting this great recipe!!

  29. April September 19, 2013 at 9:45 am #

    If you are from Toronto, you can get them at Mc Ewans foods at Shops at Don Mills. I love this and is a staple in my pantry.

  30. Carol November 2, 2013 at 2:48 pm #

    I send my son to school with Speculoos sandwiches sometimes since he is not allowed to take peanutbutter. It makes a nice change for him. We get it at the Dutch Groceries store in Ottawa. They also sell the speculaas cookies, but not the biscoff brand I think. Thanks for the recipe, as the speculoos spread is expensive there.

  31. dirtgirl December 17, 2013 at 2:07 am #

    Thanks for the recipe, I have just found a wonderful recipe for Biscoff Bark on a USA site, but of course can’t get the Speculoos spread here in Sydney, unless I want to take out a 2nd mortgage!! I was lucky enough to find the Lotus biscuits in one of our supermarkets, so no excuses for not making my won spread!!

    • dirtgirl December 17, 2013 at 2:09 am #

      sorry that should read my OWN spread!

  32. Alina January 8, 2014 at 7:18 am #

    Hey,
    do I have to use coconut milk or can I just use any kind of milk?
    Thanks for helping :)
    Alina

  33. Alina January 8, 2014 at 7:31 am #

    And which kind of brown sugar do you use? The paked brown sugar?
    Thanks again :).

  34. dirtgirl January 8, 2014 at 10:20 am #

    I was in Sydney recently and went into one of the large Food halls (David Jones) that imports food from everywhere. There on the shelf was Speculoos spread, quite expensive @ $11.95 jar, but after tasting it, it’s a luxury worth having. My treat is 2 Lotus Speculoos cookies sandwiched together with the speculoos spread, delicious!
    Also yummy stirred into homemade icecream or yoghurt.
    All I can say is ‘Speculoos, where have you been all my life’
    When this jar runs out I will definitely have to start making it, as it will work out much cheaper.

  35. Grace January 12, 2014 at 11:34 pm #

    Hi, Whats a good substitute for the vegetable shortening? Butter, margerine or vegetable oil?
    Also anybody know where i can buy Speculoos or the biscoff spread in Melbourne Australia?

    • dirtgirl January 13, 2014 at 2:20 am #

      Grace, I always substitute unsalted butter, just the generic brand from Coles or Woolies for any American recipes that call for shortening. Whatever you do don’t use Copha as some people will suggest, it’s vile……
      You should be able to get the jars of Speculoos spread at the David Jones Food Hall in Melbourne. Alternately visit the USA Food outlet shop at Cochranes Street, Moorabbin, as they are the company that actually import it into Aus. They also have an online store. Hope this info helps you somewhat.

  36. Inez February 2, 2014 at 7:42 am #

    What this manufacturer is calling “speculoos” is actually based on the original Dutch “speculaas” cookie, which is a butter cookie with a specific spice mix. (Belgium is half Flemish (a kind of Dutch variant) and half French). These are commonly called “windmill cookies” in the US, and probably Canada. The only brand with national distribution that comes close is Voortman (a Dutch name in origin and possibly why it tastes reasonably accurate). There are, however, specialty shops that sell authentic ones imported from Holland, in addition to Dutch food mail order stores. When made from scratch, the stiff cookie dough is spread into a plank with maybe 1/4″ deep carvings on it. The excess is trimmed off by running a knife over the surface and then the plank is rapped against the work surface to knock the cookie shapes out for baking.

    This spread certainly is a relatively recent item of the last 5-10 years, and always strikes me as something someone came up with as a way to use and market the crumbs from the broken cookies (not that it doesn’t taste interesting).

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