Spekulatiusaufstrich {Biscoff Crunchy selbstgemacht}

speculoos spread (biscoff spread or cookie butter)


150 g Spekulatius oder Lotus Karamellkekse
1 EL Vanillezucker
50 g Kokosfett
1/2 TL Zimt
1 TL Pflanzenöl

Die Kekse in der Küchenmaschine zu einem feinen Mehl mahlen.

Kokoafett schmelzen und auf Zimmertemperatur abkühlen lassen.

Mit den restlichen Zutaten (bis auf das Öl) mischen.

Dann das Öl unterrühren.

Der Aufstrich sollte im Kühlschrank aufbewart werden. Weil das Kokosfett dort wieder fest wird, bitte 30 Minuten vor dem Servieren aus dem Kühlschrank nehmen.


48 thoughts on “Spekulatiusaufstrich {Biscoff Crunchy selbstgemacht}

  1. Pingback: have cake, will travel |
  2. Speculoos cookies are the dutch windmill cookies that you can buy in any grocery. In Europe they are crispier, and more strongly flavored, than the ones we buy here. They are a nutmeg flavored cookie, not cinnamon flavored like everyone thinks they are.
    And yes, the spread is divine. I brought it back from France 2 years ago; alas, it’s long gone.

    1. Speculoos are Belgian and traditionally spiced with cinnamon, a couple of other spices (nutmeg is one of them, but there’s also pepper, gloves, etc.) and cassonade (brown beet sugar or beet sugar syrup), which gives them the caramel flavour. Lotus speculoos cookies contain only cinnamon and no other spices. The Dutch cookies are called speculaas. They are similar but not the same.
      If windmill cookies are like Dutch speculaas, they sound like a really good substitute, thanks for the tip!

  3. This looks delicious! I’m not able to get the cookies where I live, but can have them shipped. My husband’s mother suggested the spread to us and I figured I’d just make my own. This recipe looks fantastic! Thanks!

  4. Pingback: have cake, will travel » Tripping over Speculoos
  5. I just tried the recipe but it didn’t come out creamy. There are greasy crumbles only … Should I add more coconut fat?

  6. When you say „coconut fat“, do you mean something like „Palmin“ or rather coconut oil?

    1. Something like palmin. You can find organic coconut fat, non-hydrogenated and looking similar to a Palmin packet, at any Reformhaus, the brand is Eden. You can also find coconut fat in most supermarkets. It comes in little packets (see my comment below).
      But you could also use coconut oil. Ich glaube, hier in Deutschland wird das gar nicht so unterschieden. Es wird alles bei Raumtemperatur fest. Ich habe mal Kokosöl für wenig Geld in einem Asialaden bekommen. Das war dann bei mir zu Hause auch fest. Es geht nur darum, dem Aufstrich Stabilität zu verleihen. Im Originalaufstrich wird Palmfett verwendet, wenn ich mich recht erinnere. Das wäre dann ja Palmin. Palmfett benutze ich aber nicht gerne.

      1. Dankeschön! Ich denke, ich probiere es jetzt mal mit Palmin, weil ich leider kein Bio-Kokosfett hier habe. Ich verwende Palmin auch nicht so gerne.

  7. Mmm this looks so good! I have a jar of the spread (my brother lives in Holland and sent it to me…) but when it runs out I love the idea of making it with a different type of cookies. Thanks for the recipe!

  8. I’m glad you find a recipe so the rest of the world can eat speculoos spread too. For myself, I’m finding this spread all over, really all over in very big pots. I have been eating so much of it, that for now I’m a little bit tired of it.

  9. Yum, yum, yum! This reminded me I still have a jar in my pantry, I can’t believe it’s lasted this time without being eaten :)

  10. Oooh, this spread looks so delish!
    Which stores did you find the cookies at? I live in Germany but have never been able to find them.

      1. Thanks! I accidentially found them at another store and will make this spread once I find coconut fat (well, I live in the countryside …)

  11. I remember you blogging about this before. I really want to try those cookies. I think I had something like them while I was in Germany a long time ago. cookielicious!

  12. awesome!! you rule.

    I have a jar of the spread i got online that I only eat now and then because it’s so expensive to ship it over.

  13. Oh YUM!!! I have spekulaas in the cupboard right now which I think is the same thing! I know what I’m making as soon as I shake my current cold and have my tastebuds back!!! Delicious!

  14. I think I should stay away from that idea. It is implanted in my mind now It really soundslike a great dessert. I guess u just eat it with a spoon like that or mixed with ice cream

  15. I remember the PPK speculoos craze! I’ve never seen the cookies around here, but I like the idea of using snickerdoodles! I might give that a try…I bet ginger Newman-Os would be tasty too.

  16. Oh no! This looks SO good! And SO fattening! Now I don’t know what to do! (I’ll buy some gingersnaps, though, just in case….)

  17. Oooo…that sounds very interesting :) I never thought of grinding up cookies and making them into spreads/dips. Hmm. Sounds like a whole new sweet obsession!!

  18. i wonder if i can make a gluten-free version of your speculoos spread? it looks too delicious for me not to try! mmmmmmmmmmmm! now you’ve got me drooling! ahahahahahahahaaa!

  19. Holy crap, this sounds like heaven in a spread. I just need to find decent gingersnaps, since I’ve never seen actual speculoos state side. And until then, I’ll be dreaming of how amazing this must taste!

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