Last year people over at the PPK were crazy about the Dutch/Belgian cookie spread speculoos paste. I had the chance to try it when a very nice fellow PPKer brought a jar to our Berlin meetup. Since we can get the cookies but not the spread here in most parts of Germany, I tried to come up with my own. (I just lied. Anyone who lives in Germany can order it here. But I am too lazy to order it online as I can get those cookies almost everywhere.) It tasted like the real thing but it didn’t really look like it. Last weekend I made another batch and I think I found the perfect recipe. It is absolutley amazing! It tastes exactly like speculoos cookies and is so creamy. It is hard to stop eating this amazing stuff.
Homemade Speculoos Spread
150 g speculoos*
1 T vanilla sugar (or regular sugar + 1/2 t vanilla extract)
50 g (1/4 cup) coconut oil**
1/2 t cinnamon
1 t canola oil
*These cookies are sold as “speculoos” or “caramel cookies”. They are Belgian. Similar cookies are the Dutch speculaas or the German Spekulatius. In the USA speculoos cookies are are sold by “Biscoff“. If you can’t find these cookies, start experimenting with spice cookies, gingersnaps, snickerdoodles, or maybe even oreos? Invent your own personal cookie spread.
** I made this spread using metric measurements. 50 g is a little bit less than 1/4 cup. The coconut oil should be refined not virgin. Refined coconut oil is tasteless. If you think that your spread gets too oily/runny, try using meal from one or two additional cookies. But be careful, the spread will harden when cooled and it usually has the right consistency 30 minutes after you took it out of the fridge.
Grind the cookies into a fine meal, using your food processor.
Melt the coconut fat and let cool down until luke warm. Mix speculoos meal with the remaining ingredients (except canola oil) and transfer to a bowl. Stir in fat and oil. Mix until well combined. That’s it.
This spread will harden when stored in the fridge. You should take it out at least 30 minutes before serving. If you don’t want this, try to experiment with the oils: use less coconut fat and more canola oil. Please don’t substitute the coconut oil. Using a different fat will affect the texture. You could try margarine, but you probably will have to adjust the amount of cookies you are using or you might want to add some soy milk.