Homemade Biscoff Spread (Cookie Butter) Recipe

This easy homemade Lotus Biscoff spread recipe makes a rich, creamy, and deeply caramelized cookie butter. Biscoff biscuits, golden syrup, and evaporated milk are blended together, and it truly tastes even better than the original. It comes together in under 10 minutes with no cooking required.

What is Lotus Biscoff Spread

Lotus Biscoff spread (or some call it Cookie butter) is a delicious, smooth spread made from, yep, you guessed it, the legendary Lotus Biscoff cookies.

Lotus Biscoff Cookies themselves were invented around 1932 in a Belgian town. After gaining international fame, the company added Lotus Biscoff Spread to its product line: a super-creamy cookie butter spread with a texture similar to peanut butter that is totally addictive!

Per serving (30 grams), Biscoff Spread contains 170 calories, 11 grams of fat, 17 grams of carbohydrates, and 1 gram of protein.

Please note that another Biscoff spread alternative is on the market; it's from Trader Joe's. However, the original Biscoff spread is a bit sweeter and, in my humble opinion, way more delicious than TJ's Speculoos Cookie Butter.

Katalin's key take on the homemade Biscoff Spread ingredients

Most people don't realize how easy it is to make Biscoff spread at home, and the homemade version is genuinely better than the jarred kind. The flavor is richer, the ingredients are simple, and you can control the consistency exactly to your preference, from a thick, spreadable paste to a thinner, pourable sauce.

The original Lotus Biscoff Spread, as stated on the label, contains caramelized Lotus biscuits as its main ingredient, followed by oil, sugar, an emulsifier, and an acid.

I tested the original Lotus formula first, using only Biscoff biscuits and rapeseed oil, just as the label lists. The result was disappointing; the ingredients did not emulsify properly with standard kitchen equipment, and the texture was grainy and separated.

So, I experimented with slightly different ingredients to get the same caramelized flavor and silky texture using a regular food processor. I decided to use golden syrup for deep caramel flavor, evaporated milk for creaminess, a pinch of salt and a squeeze of fresh lemon juice to balance the sweetness, and a bit of cinnamon to enhance the spice profile. The result is a spread that is insanely delicious!

Ingredient Notes

Lotus Biscoff biscuits are the foundation of this recipe and cannot be substituted without significantly changing the flavor. You do not need a freshly opened packet; any Biscoff biscuits you have at home, even slightly broken ones, work perfectly as long as they are not past their expiration date. If you cannot find Biscoff cookies, use another spiced speculoos biscuit or any biscuit with a caramel or brown sugar flavor. The taste will differ, but the method stays the same.

Golden syrup is the second key ingredient. It provides a deep caramel flavor and contributes to the spread's smooth texture. If you do not have golden syrup, you can substitute dark syrup or brown sugar dissolved in a little warm water. Do not use white sugar, as you need the caramel notes that come from a dark sweetener. Maple syrup also works and has a slightly lower glycemic index if you prefer.

Evaporated milk is what makes this spread so smooth and creamy. It provides just the right amount of liquid to bring everything together without making the spread too thin. Regular milk will not work; use evaporated milk at room temperature for the best result. If you do not have evaporated milk, you can make your own at home; check out my evaporated milk substitute guide for how to do it. For a vegan version, use a plant-based evaporated milk such as oat or coconut evaporated milk, which are now widely available in most supermarkets.

Salt and lemon juice are the balancing ingredients that prevent the spread from being cloyingly sweet. Do not skip either of them. You will not taste the lemon directly, but without it the spread tastes flat.

Cinnamon and vanilla extract add the warm, spiced depth that makes Biscoff taste so distinctive. Use real vanilla extract or vanilla bean paste for the best flavor.

How to Make Biscoff Cookie Butter

The recipes makes about 400 gram / 14 oz Biscoff spread.

Simply break the Biscoff cookies into rough pieces and add them to the food processor with the remaining ingredients: the golden syrup, evaporated milk, salt, cinnamon, vanilla extract, and lemon juice.

Process all the ingredients together for 2 to 3 minutes until the mixture is completely smooth and silky. If you prefer a more rustic, slightly crunchy texture, stop processing after 30 seconds.

The spread is ready to use immediately. You do not need to wait for it to set.

Consistency - If the spread feels too thick after processing, add a little more evaporated milk and pulse again. If it is too thin, add a few more crushed biscuits. Adjust gradually and check the consistency after each addition.

Flavor - Adjust the amount of lemon juice and salt to balance the sweetness to your liking. For a spicier version, increase the cinnamon or try nutmeg, cardamom, or pumpkin spice. Blend in a tablespoon of cocoa powder for a chocolate Biscoff version, or swirl in a spoonful of Nutella for a chocolate hazelnut twist.

How to use this homemade Biscoff butter

Biscoff spread is endlessly versatile. Spread it on toast, waffles, pancakes, or brioche for breakfast.

Use it as a filling or frosting for cakes, cupcakes, and cheesecakes. Swirl it into brownies, add it to cookies, or drizzle it warm over ice cream.

For more ideas, check out my roundup of the best Biscoff recipes.

Or, simply eat it straight from the jar with a spoon, like I usually do!

Storing

Store the finished spread in a clean, airtight jar and keep it in the refrigerator for up to two weeks. Because it contains evaporated milk, it needs to be kept cold. To keep it longer, transfer it to a freezer-safe jar and freeze for up to two months. Thaw in the fridge overnight before using.

Expert tips

1. If you don't mind the extra step, you can process the biscuits dry first before adding the wet ingredients. This gives you a smoother, more even final texture.
2. Use room-temperature evaporated milk. Cold evaporated milk straight from the fridge can cause the mixture to seize up slightly, making it harder to process into a smooth spread.
3. If the spread thickens in the fridge after storage, let it come to room temperature for 10 minutes before using, or briefly warm it in the microwave and stir well.

What Equipment to Use

A food processor is the key piece of equipment here; it is what takes the mixture from crumbs to a silky, smooth spread in just a few minutes. A high-powered blender will also work.

A digital scale is recommended for measuring the biscuits, evaporated milk, and golden syrup accurately. A clean glass jar with a tight lid is ideal for storing.

Have you tried this recipe?

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