babble » food » Family Kitchen
Family Kitchen
Homemade Biscoff Spread
The other day I picked up my first jar of biscoff spread. For those of you who may not have seen it yet, it is a smooth spread made from the popular biscoff tea biscuits. My family finished the jar in record time and asked me for another. While I was happy to buy more I had to wonder if I could make it myself. I mean, the ingredients are pretty straightforward and I have a food processor. Since my local store was out of actual biscoff biscuits I substituted the Trader Joe’s teatime biscuits instead. They are brown sugar based and taste exactly like biscoff. Then, I whipped it up in the food processor with the oil, vanilla and sugar and it was done! Homemade biscoff spread! My food processor was not able to get it quite as smooth as the supermarket version, but that was fine with us. I also learned a valuable lesson, don’t add too much oil or else you’ll have to add more cookie crumbs to balance it out. When you add in the oil do so only in drips, mixing well between each addition. This way nothing will get too oily. We like this spread served on toast or rice cakes. It is so much fun for everyone and a welcome break from nutella!
Homemade Biscoff Spread
2 cups biscoff biscuits or speculoos cookies
1 tablespoon granulated sugar
1/2 teaspoon vanilla extract
1/4 cup coconut oil, melted and cooled
2 teaspoons vegetable oil, more as needed
Crush the biscuits in a food processor until they are crumbs. Add the sugar, vanilla extract, coconut oil and vegetable oil and process very thoroughly. If the mixture seems a little dry add a few drops of oil and process again very thoroughly. Repeat until mixture is the desired consistency.
Go Back To Family Kitchen
9 Comments
JulieVR commented on Jul 13 11 at 10:33 amI just discovered this stuff in San Francisco – had never seen it before (in Canada!) YUM!
Kelsey/TheNaptimeChef commented on Jul 13 11 at 11:16 amIt is addictive Julie! I think it is pretty new to the US. We caught the fad early (for once!)
Becky commented on Jul 13 11 at 2:18 pmThis stuff is amazing, I ordered on amazon on a whim a few months back and now it’s a pantry staple. I love to use it in place of peanut butter in baked goods, people are always wondering what the flavor is!
Sylvie commented on Jul 14 11 at 2:59 amI can’t tell you how much I love that spread! So glad to be able to make it at home.
Roma commented on Nov 12 11 at 5:17 pmHow do you measure 2 c. of cookies? Do you mean you measure after you’ve made the crumbs? If not, how many cookies are you needing?
Kelsey/TheNaptimeChef commented on Nov 14 11 at 9:17 amHi! Measure the crumbs!
molly l. commented on Dec 12 11 at 1:42 pmhi – is there something i could substitute for the coconut oil? thank you, this looks delicious, i can’t wait to make it!
Christine commented on Dec 14 11 at 1:58 amhttp://seitanismymotor.com/2009/08/homemade-speculoos-spread/
original recipe?
Kelly commented on Dec 18 11 at 5:21 pmGoing to try making this for gifts! Should it be stored in the fridge or at room temp? Hoping I’m able to ship it!
Add your take:
Note: Babble is a supportive, diverse community. We encourage a range of opinions,
but any unduly hostile comments will be removed.
Comments are delayed up to 15 minutes
Shaina Olmanson 
Kelsey Banfield 
Brooke McLay 
Angie McGowan 
Paula Jones 
Kathy Patalsky 
Elizabeth Stark & Brian Campbell 
Julie Van Rosendaal 
Macki West 
Sara O'Donnell 
The Walt Disney Company supports Babble as a platform dedicated to honest, engaged, informed, intelligent and open conversation about parenting. However, the opinions expressed on this site are those of individual parents/writers and do not reflect the views of Disney. In addition, content provided on this site is for entertainment or informational purposes only and should not be construed as medical advice, diagnosis, treatment, or safety advice.
9