This silky-smooth spread is as thick as creamy peanut butter, but packed with the caramelized flavor and aromatic spices of Belgian speculoos. It's fantastic stuffed in crepes or French toast, or even as a filling for sandwich cookies. It's also a great way to polish off the scrap pieces left over from making a batch of homemade Biscoff, but no harm/no foul if you'd rather grab a package of the real deal instead.
Why It Works
This recipe appears in:How to Make Your Own Speculoos Cookie Butter
- Briefly cooking the cookie crumbs in water dissolves their sugar, for an ultra-creamy base.
- Refined coconut oil is odorless, flavorless, and solid at room temperature, giving the cookie paste a thick and firm consistency, like peanut butter.
- The volume of water and refined coconut oil dilutes the sweetness of the cookies, but a bit of golden syrup brings the flavor back into balance.
- 3 1/2 ounces finely ground speculoos crumbs (about 3/4 cup; 100g), store-bought or homemade
- 3 1/2 ounces water (about 1/3 cup plus 1 tablespoon; 100g)
- 1/4 teaspoon ground cinnamon
- 1 ounce golden syrup (about 2 tablespoons; 30g), such as Lyle's
- 3 ounces refined coconut oil (about 1/2 cup; 85g), solid but not cold, between 70 and 74°F (21 and 23°C)
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.
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.