Homemade Biscoff Spread (Cookie Butter) Recipe

5 from 26 votes

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.

Prep Time10

Total Time10

Course: Dessert

Cuisine: American

Servings:

Calories: 27kcal

Author: Katalin Nagy

Equipment

Digital scale

Ingredients

250 g Lotus Biscoff biscuits 1 bag (8.8oz)
½ teaspoon Salt
½ teaspoon Cinnamon
½ teaspoon Vanilla extract
25 g Golden syrup can be substituted with another dark syrup
130 g Evaporated milk
2 teaspoon Lemon juice freshly squeezed

Metric - US Customary

Instructions

Break the Biscoff biscuits into rough pieces and add them to the food processor with the remaining ingredients: golden syrup, evaporated milk, salt, cinnamon, vanilla extract, and lemon juice.
Process for 2 to 3 minutes until completely smooth and silky. For a crunchier texture, stop at 30 seconds.
Check the consistency. Add more evaporated milk for a thinner spread, or more crushed biscuits for a thicker one. Process briefly after each adjustment.
Use immediately or transfer to a clean airtight jar and refrigerate for up to two weeks.

Video

Notes

The recipe makes about 400g / 14oz Biscoff cookie butter.

INGREDIENT NOTES:

Do not substitute regular milk for evaporated milk — the texture and creaminess will not be the same.
Use golden syrup, dark syrup, or brown sugar. Do not use white sugar as the caramel flavor is essential to the recipe.
Do not skip the salt and lemon juice. They balance the sweetness and are key to the final flavor.
You can experiment with other warm spices such as cardamom, nutmeg, or pumpkin spice.

TECHNIQUE NOTES:

You can also pulse the biscuits dry first before adding liquid ingredients for a smoother final texture.
The spread thickens when cold. Let it come to room temperature before using, or warm briefly in the microwave.

Nutrition