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Speculoos spread
Belgian spiced biscuit spread (speculoospasta) made at home
Speculoospasta, a sweet spread made from crushed spiced caramel biscuits, is a Flemish invention of the 2000s: a home cook took the idea to a Belgian TV contest for inventors, and within a few years it sat next to chocolate spread on breakfast tables across Belgium and the Netherlands. Belgians spread it thickly on bread or toast, stir it into yoghurt, or warm it to pour over ice cream. Homemade, it tastes more of cinnamon and caramel and less of sugar than shop jars. Chef's tip: blitz the biscuits to a powder as fine as flour before adding liquid; any grit left now stays gritty in the jar.
- Total time
- 15 min
- Difficulty
- easy
- Serves
- 12
Ingredients
Method
0/5 doneStep 1: Break 9 oz speculoos biscuits into a food processor and blitz for 1–2 minutes, until you have a fine, sandy powder with no visible pieces.
2 minStep 2: Warm ½ cup evaporated milk, 3 ½ tbsp sunflower oil, 1 oz light brown sugar, ⅞ oz butter, ½ tsp ground cinnamon and 1 pinch salt in a small pan over a low heat, stirring, until the butter melts and the sugar dissolves. Don't let it boil.
4 minStep 3: With the processor running, pour in the warm liquid and blend for 2–3 minutes, scraping down the sides, until thick, glossy and smooth. Add 1 tsp lemon juice and blend for a few seconds; it sharpens the spice.
3 minStep 4: The spread looks runny while warm and thickens as it cools. Adding more biscuit now because it seems loose is the usual mistake; you end up with a stiff paste once chilled.
Step 5: Spoon into a clean jar and cool, then close. Keep in the fridge for up to 2 weeks and take it out 20 minutes before spreading.
Nutrition per serving
- Calories
- 180 kcal
- Protein
- 2 g
- Carbs
- 21 g
- Fat
- 10 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does speculoos spread take?
- About 15 minutes in total: 10 minutes to prepare and 5 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of evaporated milk?
- Oat, soy or almond milk, same amount (use unsweetened for savoury dishes).
- What can I use instead of light brown sugar?
- White sugar + 1 tsp honey or golden syrup per 100g.
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