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Homemade Biscoff Spread

Biscoff spread is a delicious, easy-to-make snack during any time of year. 

You don’t have to wait until the holidays to stock up. 

My homemade recipe for Biscoff spread will bring your tastebuds right back around to fall with hints of cinnamon. 

It’s decadently smooth and adaptable.

picture of the final biscoff spread

Ready for a delicious complement to your cookies, fruit, ice cream, or pancakes? 

Because you could be enjoying Biscoff drizzled vanilla ice cream in 10 minutes or less if you stick around.

What’s so special about this Biscoff Spread recipe?

After I’d perfected my Biscoff spread recipe, I put it up against two powerful contenders in a blind taste test.

  • The everyman’s spread from Delish. 
  • Serious Eats long-lasting recipe.
picture of the three different spreads used in the taste tests

I had a few of my friends taste each biscoff spread and then rate them on things like taste and texture. 

And my recipe won!

While my competitors’ recipes have their own advantages, they were lacking in important ways.

The Biscoff spread from Delish was a little thicker, but my friends commented that it ‘lacked depth and flavor’. 

Serious Eats’ contribution offered a longer shelf life but was volatile and split quickly, leaving you with an oily top. 


I wanted to use ingredients that are easily accessible to everyone, so hopefully you have all of these already laying around!

If not, you should easily find them in your local store.

picture of the ingredients needed to make bixcoff spread
  • 124g Biscoff Biscuits (1 pack) – If you want a crunchy dip, hold back a few cookies and hand-crunch them into the spread at the end.
  • 25g Light brown sugar – The caramelized flavor of brown sugar versus white gives the spread a deeper, more comforting taste. Even if you’re tempted, don’t use white sugar.
  • 100g Evaporated milk – Evaporated milk thickens and enriches the recipe. If you want a sweeter concoction, use condensed milk.
  • 10g Unsalted, softened butter – Salted butter would work too, if you want a savory twist.
  • 1 tsp lemon juice – Citrus is the secret champion of sweet and spicy food for a reason. Its ability to liven flavor is nothing short of magic.
  • ¼ tsp ground cinnamon – Cinnamon is the perfect addition to this sweet snack to pull out the caramel flavors. 


  1. Place biscuits and brown sugar into a blender or food processor. Process until the biscuits are finely ground. If you don’t have a blender, you can put the biscuits in a freezer bag and bash them with a rolling pin. 

2. Add evaporated milk and process (or whisk vigorously) for about 1 minute until you have a smooth paste.

3. Add butter, lemon juice, and cinnamon. Process (or whisk vigorously) again for about 30 seconds.

4. For a crunchy spread, crush some biscuits by hand and stir in at the end.

Hint: make the spread thicker or thinner by using more or less biscuits.

Substitutions and variations

If you have a dietary limitation or lifestyle, you easily adapt the recipe. 

Try these substitutions to suit your needs and preferences:

  • Vegan/Dairy-Free – To quickly and easily make this recipe vegan or dairy-free, switch out the evaporated milk and butter for coconut milk and coconut oil. These substitutions will keep your spread rich and creamy. Plus, the slight hint of coconut will do great things with the lemon juice to create that complex flavor.
  • Healthy – Switch out some of the brown sugar with honey, maple syrup, or agave nectar. These natural substitutions have fewer additives and plenty of health benefits.
  • Crunchy – If you want extra crunch and don’t have any Biscoff biscuits leftover, try other biscuits or nuts. Crushed salted peanuts can add a savory element to your spread.
  • Add extra spices – Sprinkle some nutmeg in for a taste of Christmas. Vanilla extract is another popular addition.
  • Other biscuit options – Don’t have any Biscoff cookies? No worries, Speculoos, Ginger Snaps, and peanut butter cookies are tasty substitutions. Any cookie will do really!


pouring biscoff spread from the blender into a mason jar

Store freshly-made Biscoff spread in a clean, airtight container in the fridge for about 2 weeks.

Use soap and hot water on a mason jar or food storage container and let it dry before putting in the spread. If the spread separates slightly while in storage, simply stir it to bring it back together again. 

Freezing Biscoff spread

To prolong the shelf life of your Biscoff spread you can freeze it. Pour the Biscoff spread into an airtight container and place it in the freezer. The spread will last up to 6 months in the freezer before the flavor starts to suffer. 

Another idea is to pour your Biscoff spread into ice cube trays before you freeze it. Then you’ll have portion-sized cubes you can easily take out. 

Once the cubes are frozen solid, you can transfer them to a freezer bag.

What can you eat Biscoff spread with?

This sweet, adaptable snack is a great topping for many different snacks and dishes. 

Try some of these ideas:

  • Spread it over toast. For breakfast or for a sweet snack, Biscoff spread is less calorific (and tastier) than both peanut butter and Nutella.
  • Dip your fruit into it. Strawberries and Biscoff spread are a match made in heaven. Apples are really good too.
  • Drizzle it onto your pancakes. If you like that buttery taste with your typical maple syrup topping, Biscoff spread pancakes may just change your life.
  • Drip it over the top of your ice cream.  Get yourself some Bluebell and a jar of this stuff for a wild Saturday night. You don’t need to go to the restaurant to treat yourself like this.
  • Add it to your cookie or brownie batter. You can only eat a plain jane dessert so many times before you want more, am I right?
  • Blend it into a milkshake or frozen coffee. Biscoff goes great with chocolate, by the way.

Can you melt Biscoff spread?

Store-bought Biscoff spread is easy to melt and add to your baking or simply drizzle over your favorite foods. You can gently heat it over a low heat on the stove, or put it in the microwave for 10 seconds at a time until it reaches your desired consistency.

Homemade Biscoff Spread

A simple recipe for homemade Biscoff spread. Easily adaptable for vegans.
4.80 from 20 votes
Print Rate
Course: Dessert
Cuisine: American
Keyword: homemade biscoff spread
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Servings: 4 people
Calories: 150kcal
Author: Jamieanne | Krosp via Thermomix


  • Blender or food processor (or rolling pin)


  • 124 g Biscoff biscuits 1 pack
  • 25 g light brown sugar 2 tbsp
  • 100 g evaporated milk 1 cup
  • 10 g unsalted butter softened
  • 1 teaspoon lemon juice
  • 1/4 teaspoon ground cinnamon


  • Place biscuits and brown sugar into a blender or food processor. Process just until the biscuits are finely ground.
  • Add evaporated milk and process for about 1 minute, until the mix forms a smooth paste.
  • Finally, add butter, lemon juice and cinnamon and process again for about 30 seconds.
  • Store the spread in a clean, airtight jar in the refrigerator for about a week. Use it as a fruit dip, or for drizzling on ice cream, pancakes, or anything you like.


Easily make this recipe vegan by switching out the evaporated milk and butter for coconut milk and coconut oil.
If you don’t have a blender or food processor, you can put the Biscoff biscuits in a freezer bag and smash them with a rolling pin. 


Serving: 40g | Calories: 150kcal

29 thoughts on “Homemade Biscoff Spread”

  1. 5 stars
    Hi! As a ‘coffee mom’ I’d like to say how much I enjoy your company and I am so pleased that you have joined us. I definitely think you have lots of interesting things to say. It’s a great way to start the day with a coffee (often not just a quick coffee) with lovely friends isn’t it! Oooh I have just looked at the time. I had better get organised for school pick up – see you there!

    By the way your blog and your cooking are AWESOME!! We had the Biscoff Spread on ice cream last night. YUM!

  2. Such an interesting recipe idea. This sounds like it would be amazing drizzled over ice-cream, even over some fresh berries. YUM

  3. 5 stars
    Your recipe sounds nice, I’m going to try it, can you tell me where you buy the Biscoff biscuits cause i don’t think i have seen them in the supermarket?

    Many thanks 🙂

    • Hi Deborah, it depends on where you live. If you are in Australia, you can find Biscoff at a few online shops. On google, search for “speculoos australia” and you should be able to find some online shops that sell it. Speculoos is Biscoff’s original name, and it is one and the same as Biscoff. If you are in the US, just go to biscoff.com to either buy online or find a shop near you that sells it.

  4. Hello
    I am going to try to make this.
    The recipe calls for 100g of evaporated milk. The cans here come in mls (375ml).
    I used this online converter http://www.onlineconversion.com/weight_volume_cooking.htm and it suggests 100g is 94ml. Do you just use 100ml or do you weigh the milk?
    Also I think I may just make a double batch as a 185ml can would be perfect for this (just under 188mls) with no wastage. Have you tried this and does it work (for some strange reason sometimes halving and doubling doesnt always work, but i guess thats normally when there is actual cooking/baking involved…. so i guess it probably would work and that is a silly question!
    Thanks for your lovely blog i think it is great!

    • Hi Alyssa, I do actually weigh the evaporated milk. I’m not sure what the measurement is in mililitres, but try 94ml, as onlineconversion.com suggests, and if your Biscoff spread looks to dry, or too thick, add just a little bit more milk. This particular recipe should work well if you double or halve it.

  5. Great recipe! I discovered the prepackaged cookie butter in the international section at my local grocer here in the USA. Having an 11 year old with a severe peanut allergy is tough, because he can’t stop in before practice and grab a quick peanut butter and jelly sandwich for some carbs and protein before he hits the field.

    Now we’ve discovered nut free butter that isn’t as healthy, but is tasty and fast and holds him over until dinner, especially with banana coins or jam.

    Thanks for the blog. I love it. I’m going to try Cocada Butter and Ginger Snap spread next!

    • I’m not sure, Rebecca. I haven’t yet tried it in any baking recipes. May work for fudge or ice cream or beverages, but not sure about using it in cake or cookies. If you do decide to try it out, please let me know how it went!

  6. 5 stars
    Omg I made it and it’s so so good!! The idea of adding lemon juice didn’t really appeal to me… So I gave it a miss but, seriously I had no hopes that home made biscoff spread would taste anything like this!! It’s pretty close to the store bought version… Loved it! We had them with hot toasted croissants!! Perfect balance of crispy and smooth!!

    • Hi Pat. The flavor of the dulce de leche may not take over, but I would think that the end result would be wayyyyy too sweet! You could try replacing the 25g of brown sugar with 2 tablespoons of dulce de leche, as the dulce de leche is almost purely sugar (and milk), which would presumably lend a very subtle dulce de leche flavor. This could make the finished spread slightly thinner, which shouldn’t be too much of a problem. I definitely would not recommend replacing the milk in this recipe with dulce de leche, though, as like I said, it is almost purely sugar and there is already brown sugar and sweet Biscoff biscuits, so unless you have a gigantic sweet tooth, the end result would be too sweet. 🙂

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  10. Biscoff is just the American brand name name of speculaas/Speculoos biscuits (A Dutch /Belgian biscuit that has been around forever, way longer than the trademark ‘Biscoff’ )
    As real speculaas biscuts are available in every Coles and Woolies that I have seen, you should just point people towards there, rather then trying to import or find an American version. Go for the original!

    • Actually on further research it is the same, Biscoff is just a brand name given for the same thing. Perhaps Speculoos didn’t have quite the same ring as Biscoff. It irritates me when people don’t do the research before commenting. The Biscoff spread is still made from the Speculoos Belgium cookie. Only the name is different not the product. I have been to Belgium and have bought the spread made famous from their prize recipe and I have also bought the Biscoff brand. To avoid confusion, the taste is exactly the same.

  11. Hi Jamieanne. Just wondering, I am about to make this recipe for a cheesecake and was curious about the amount the final recipe for this spread makes in grams?


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