Homemade Lotus Biscoff Spread is a rich, creamy, sweetly spiced cookie butter made from iconic Biscoff cookies that captures the irresistible caramelized flavor and warm cinnamon notes of the original spread, but with the added satisfaction of being made from scratch in your own kitchen. Perfect as a spread on toast, swirled into oatmeal, layered in desserts, or eaten by the spoonful, this versatile treat is a must-try for Biscoff lovers who enjoy recreating their favorite store-bought indulgences with clean, simple ingredients.
The History of Lotus Biscoff and Cookie Butter
The Lotus Biscoff cookie, originally known as “speculoos,” traces its origins to Belgium in the early 20th century, where it was traditionally baked for Saint Nicholas Day using a spiced dough rich in brown sugar, cinnamon, nutmeg, and cloves. Lotus Bakeries began mass-producing the cookie in 1932, and its signature caramelized crunch quickly gained international popularity, particularly as an in-flight snack distributed by airlines. The idea of turning Biscoff cookies into a spread was first proposed by a Belgian woman named Els Scheppers, who entered her homemade cookie spread into a TV competition in 2007. Lotus soon collaborated with her to develop the now-famous Biscoff Spread, or cookie butter. Its success sparked an international craze and countless copycat versions, inspiring home bakers around the world to experiment with their own versions using simple pantry ingredients. Making your own Biscoff spread at home allows you to tailor the flavor, texture, and sweetness while enjoying the nostalgic taste of one of Europe’s most beloved biscuits.
Ingredients Breakdown
Main Ingredients for the Spread: 2 cups Biscoff cookies (about 30 cookies, crushed into crumbs), 1/2 cup sweetened condensed milk, 2 tablespoons brown sugar (optional, for extra sweetness), 1/4 cup evaporated milk or whole milk (adjust for texture), 1/2 teaspoon ground cinnamon (enhances the spiced flavor), 1/4 teaspoon vanilla extract (adds depth), 2 tablespoons neutral oil like canola or vegetable (for smooth consistency), pinch of salt (balances sweetness)
Optional Add-ins and Adjustments: A tablespoon of maple syrup or honey for a richer sweetness, 1–2 teaspoons melted coconut oil or butter for enhanced flavor, or a splash of almond milk for a dairy-free version. Add extra crushed cookies at the end for texture, or stir in mini chocolate chips or chopped nuts for a unique twist.
Step-by-Step Recipe
Begin by placing your Biscoff cookies in a food processor and pulsing until you achieve a fine crumb texture. Measure out two packed cups of these crumbs and return them to the processor. Add in the sweetened condensed milk, brown sugar (if using), cinnamon, vanilla extract, and a pinch of salt. Pulse the mixture until it begins to combine. Slowly stream in the evaporated milk while continuing to blend until the mixture becomes creamy and spreadable. Add the neutral oil and blend again for about 1–2 minutes, or until the mixture is silky smooth and glossy. Scrape down the sides of the processor as needed to ensure even mixing. If the spread appears too thick, add a tablespoon of milk at a time and blend again until the desired consistency is reached. Taste and adjust sweetness or spices as needed. Transfer the finished spread to a clean, airtight jar or container. Let it cool completely before sealing. Store at room temperature for up to 5 days, or refrigerate for longer shelf life (up to 2 weeks), though it may firm up slightly in the fridge.
Tips for the Perfect Homemade Biscoff Spread
Use high-quality Lotus Biscoff cookies for the most authentic flavor. Make sure your cookie crumbs are finely ground—any large pieces will affect the smoothness of the spread. Don’t rush the blending process; giving the mixture enough time in the processor helps achieve a smooth, creamy texture. Adjust the milk gradually to control the thickness, especially if you’re using a substitute like almond or oat milk. A splash of oil not only improves consistency but helps the spread emulsify and stay smooth. Always taste as you go—your desired level of sweetness or spice may differ. Let the spread sit for a few hours before serving to allow the flavors to fully meld. If you want a chunkier texture, reserve a few tablespoons of crushed cookies to fold in at the end.
Variations and Customizations
Swap out the sweetened condensed milk for a dairy-free version or coconut milk to create a vegan Biscoff spread. For a more dessert-like flavor, stir in melted white chocolate or dark chocolate to create a swirled or chocolate-flavored cookie butter. Use graham crackers, speculoos alternatives, or other spiced cookies if Biscoff isn’t available. Add a tablespoon of espresso powder for a coffee-flavored version or fold in mini marshmallows and crushed pretzels for a sweet-and-salty twist. For holiday flair, add pumpkin pie spice or a touch of molasses. You can even transform this spread into a frosting base by whipping it with butter and powdered sugar, or make a glaze by thinning it further with milk.
Health Considerations and Nutritional Value
While undeniably indulgent, homemade Biscoff spread allows you to control ingredients and reduce unnecessary additives. Biscoff cookies are vegan and relatively low in saturated fat compared to other cookies, but the spread is still high in sugar and calories due to the cookies and added condensed milk or sugar. Using plant-based milks and coconut oil can reduce cholesterol and dairy content for a more allergy-friendly version. Each tablespoon of the finished spread generally contains around 90–120 calories depending on your ingredients. The spread does contain some iron from the molasses in brown sugar and trace amounts of calcium from milk, but it’s primarily an occasional treat rather than a health food. For a lighter version, reduce the sugar or use less condensed milk and balance it with more milk or a natural sweetener like stevia or date syrup. Always store in a clean jar and avoid introducing moisture to prevent spoilage.
FAQ
Can I use other cookies besides Biscoff? Yes, you can substitute speculoos or any spiced cookie, or even graham crackers, but the flavor will vary.
How long does homemade Biscoff spread last? When stored in an airtight jar in the refrigerator, it lasts up to two weeks. If kept at room temperature, consume within 5–7 days.
Can I make this spread without a food processor? A high-powered blender will also work, though it may require stopping and scraping more often.
Can I make it dairy-free or vegan? Yes, use dairy-free cookies (Biscoff already are), coconut milk or non-dairy sweetened condensed milk, and skip butter-based options.
Why is my spread too thick or grainy? It may need more blending time or a little extra milk or oil to loosen the texture. Use very fine crumbs for best results.
Is this safe for people with nut allergies? Yes, Biscoff cookies and the base spread are nut-free, but always check packaging and use allergen-safe milk alternatives.
Homemade Lotus Biscoff Spread
Ingredients
- 250 g Lotus Biscoff biscuits approximately 1 standard 8.8 oz package
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 25 g golden syrup about 1 tablespoon; can be replaced with another dark syrup or brown sugar
- 130 g evaporated milk approximately 1/2 cup
- 2 teaspoons freshly squeezed lemon juice
Instructions
- Begin by crushing the Biscoff cookies into crumbs—this can be done either in a food processor or by placing the cookies in a ziplock bag and using a rolling pin to break them up until they’re evenly crumbled.
- Transfer the crushed cookies to a food processor if you haven’t already, then add the remaining ingredients.
- Process the mixture for 2 to 3 minutes until it becomes smooth and creamy. For a chunkier, more rustic texture, blend for just 30 seconds.
- If needed, adjust the consistency by adding more Biscoff biscuits to thicken or a bit more evaporated milk to thin the spread.
- Use the finished spread as directed in your recipe.
- Store the Biscoff spread in an airtight jar and refrigerate for up to two weeks.
Notes
After processing, check the mixture’s consistency. If it’s too thick, add more evaporated milk and process again. If it’s too thin, add more Biscoff biscuits and re-process until you reach the right texture.
Don’t skip the salt and lemon juice! These ingredients are essential for balancing the flavor of your Lotus cookie butter spread.
Feel free to experiment by adding more cinnamon or vanilla to suit your taste. You can also try other spices like nutmeg, pumpkin spice, or cardamom for a unique twist.