Speculoos (Biscoff Cookie Butter)
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Prep Time
5m
Cook Time
5m
Total Time
10m
This homemade speculoos (Biscoff cookie butter) is a smooth and creamy spread made with finely ground speculoos crumbs, water, cinnamon, golden syrup, and coconut oil. Perfect for spreading on toast, using as a dip for fruit, or incorporating into your favorite baked goods.
Recipe Options
Ingredients
Servings:
8
Scale:
Scale
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0.25
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0.5
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6
Steps
1
Combine cookie crumbs, water, cinnamon, and golden syrup in a 2-quart stainless steel saucier. Cook over medium heat, whisking constantly, until crumbs have dissolved and mixture feels smooth between your fingertips, about 90 seconds. Remove from heat and transfer to a tall, narrow container, stirring occasionally until the steam subsides, about 5 minutes. Add solid coconut oil and process with an immersion blender until homogeneous and smooth.
2
Transfer to a glass jar (the cookie butter will readily absorb odors from used plastic containers), seal to prevent moisture loss, and refrigerate to re-solidify the coconut oil, about 2 hours. From there, store and serve at cool room temperature as a spread or dessert topping.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories226kcal
-
Fat16g
-
Saturated Fat12g
-
Carbohydrates19g
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Fiber0g
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Sugar9g
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Protein0g
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Cholesterol0mg
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Sodium4mg
Percent Daily Values are based on a 2,000 calorie diet.