About the author: Joshua Bousel brings you new, tasty condiment every other Wednesday and a recipe for weekend grilling every other Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.
Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!
About This Recipe
|Yield:||Makes 1 1/2 cups|
|Active time:||10 minutes|
|Total time:||70 minutes|
|Special equipment:||Food processor|
|This recipe appears in:||Sauced: Speculoos Spread|
- 1/2 cup milk
- 1/4 cup dark brown sugar
- 1/2 teaspoon ground cinnamon
- 6 ounces speculoos cookies, such as Biscoff, roughly broken
- 1/3 cup vegetable shortening
- 1/2 teaspoon freshly squeezed juice from 1 lemon
- 1/8 teaspoon kosher salt
Heat milk in a medium saucepan over medium-low heat until lukewarm. Remove from heat and whisk in brown sugar until fully dissolved. Add cookies and let sit until completely softened, whisking to break down any large chunks. Transfer mixture to the work bowl of a food processor fitted with a steel blade. Wash out saucepan.
Melt shortening in now empty saucepan over medium heat. With food processor running, slowly drizzle melted shortening through feed tube. Add in lemon juice and salt and process until combined, 3-5 seconds. Transfer spread to an airtight container and let sit in refrigerator for 60 minutes before using.