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.
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.
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.
- 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.
- 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!
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
- 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.