biscoff

If you&#x27;re as obsessed as I am with the store bought version, this cookie butter recipe is for you. Thick and creamy, you won&#x27;t be able to stop eating it by the spoonful!

Homemade Cookie Butter Recipe

speculoos cookies,

brown sugar

evaporated milk

coconut oil

cinnamon

salt

Place the cookies in the jar of a...

Place the cookies in the jar of a food processor and pulse (or process on high) until finely ground.

In a medium bowl, combine the remaining ingredients.

Pour the mixture in the food processor, over...

Pour the mixture in the food processor, over the cookie crumbs, and process until combined. At first, it might look like it won't come together, but keep pulsing until it does! Make sure to stop every now and then to scrape the sides of the bowl with a spatula. If the mixture is too thick, you can add a few splashes of evaporated milk to reach the desired consistency.

For a crunchy version: add 1 cup of...

For a crunchy version: add 1 cup of cookie crumbs and stir with a spoon to incorporate.

Transfer the cookie butter to a lidded jar...

Transfer the cookie butter to a lidded jar and enjoy!

https://mediavine-res.cloudinary.com/video/upload/amlkn3mclnmlkhxnufbq.mp4

If you're as obsessed with store bought cookie spread, this cookie butter recipe is for you. Thick and creamy, you won't be able to stop eating it by the spoonful!

This silky-smooth spread is as thick as creamy peanut butter, but packed with the caramelized flavor and aromatic spices of Belgian speculoos.

Diy Cookie Butter Recipe

speculoos crumbs (about 3/4 cup; 100 grams), store-bought or homemade

water (about 1/3 cup plus 1 tablespoon; 100 grams)

golden syrup (about 2 tablespoons; 30 grams),

refined coconut oil

DIY Cookie Butter Recipe

Combine cookie crumbs, water, cinnamon, and golden syrup in a 2-quart stainless steel saucier. Cook over medium heat, whisking constantly, until crumbs have dissolved and mixture feels smooth between your fingertips, about 90 seconds. Remove from heat and transfer to a tall, narrow container, stirring occasionally until the steam subsides, about 5 minutes. Add solid coconut oil and process with an immersion blender until homogeneous and smooth.

Transfer to a glass jar (the cookie butter will readily absorb odors from used plastic containers), seal to prevent moisture loss, and refrigerate to re-solidify the coconut oil, about 2 hours. From there, store and serve at cool room temperature as a spread or dessert topping.

Whether you know them as speculoos, speculaas, spekulatius or Biscoff, few things are as irresistible as these positively delicious, buttery gingerbread shortcrust cookies!  Wonderfully crispy, crunchy and deeply caramelized, they&#039;re sure to become part of your annual holiday baking regimen!

Traditional Speculoos Cookies

(375 g) firmly packed dark brown sugar

(250 g) unsalted butter (, softened at room temperature)

heavy whipping cream

vanilla extract

lemon zest

(100 g) almond or hazelnut flour

(480 g) all-purpose flour

baker's ammonia ((see blog post for explanation))

nutmeg

cloves

ginger

anise seed

cardamom

Beat the brown sugar, butter, egg yolks, cream, vanilla and lemon zest in a stand mixer with the paddle attachment (or use an electric mixer) until it&#039;s pale and fluffy, 5-6 minutes.  Add the almond/hazelnut flour and mix until combined. In a separate bowl combine the flour, baker&#039;s ammonia, salt and spices.  While beating, gradually add this flour mixture to the wet mixture.  (If not using a stand mixer use a wooden spoon while you can and then knead with your hands.)  If the dough is too dry/crumbly add a little extra egg yolk as needed.Form the dough into a ball, wrap tightly in plastic wrap and let it rest in a cool place (NOT the fridge or it will become brittle) for at least 5 hours or overnight.

Roll the dough out onto a lightly floured work surface to a thickness of about 4mm or just under 1/4 inch.  You can simply cut them into small rectangles (like Biscoff cookies) or you can use molds, cookie stamps, a molded rolling pin or any cookie cutters of your choice to shape the speculoos (see blog post pictures for instructions on how to use molds and molded rolling pins).  If using molds be sure to lightly flour them first to prevent sticking.  Cut out the cookies and place them on a non-stick baking sheet.  Chill the cookies for at least one hour before baking.

Preheat the oven to 375 degrees F.  Bake the speculoos on the middle rack for 10-12 minutes or until nicely browned and caramelized.  Let the speculoos cool for a few minutes before transferring them to a wire rack to cool completely.Store them in an airtight container.  It is best to wait at least a week before eaten them to allow the flavors to develop.  Will keep in an airtight container in a cool place for several weeks.  Enjoy by the speculoos by themselves or dipped in your favorite hot beverage.

These crispy cookies are rich and aromatic thanks to the floral character of Ceylon cinnamon and the deeply caramelized sweetness of well toasted sugar or Belgian-style brown sugar, sometimes called candi sugar or cassonade—accept no substitutions! The spice blend is subtle, but vital to capturing the gentle spiciness of the real deal, so be sure to use level measurements or else bust out a microscale if you have one.

Homemade Biscoff (Belgian Speculoos Cookies) Recipe

light brown candi sugar,

baking soda (4.75 grams)

ceylon cinnamon (1.5 grams)

ground or freshly grated nutmeg (0.25 grams)

cloves (0.15 grams)

1/16 teaspoon ground cardamom (0.10 grams)

1/16 teaspoon ground anise (0.10 grams)

tap water (about 1 tablespoon; 15 grams)

all-purpose flour (about 1 1/4 cups; 155 grams)

Adjust oven rack to lower middle position, and preheat to 350°F. In the bowl of a stand mixer fitted with a paddle attachment, combine candi or toasted sugar with butter, baking soda, cinnamon, kinako, nutmeg, salt, cloves, cardamom, and anise. Cream on medium speed until fluffy, soft, and pale, about 10 minutes, pausing to scrape the bowl and paddle as needed if the sugar seems dense and compacted at the bottom of the bowl.

While creaming on medium speed, slowly splash in the water a little at a time. Once it disappears into the fluffy butter/sugar mix, reduce speed to low and add the flour all at once. Continue mixing until the dough begins to gather around the paddle.

Turn the dough onto a clean surface, and knead gently to form a ball. Pat into a rectangular shape, then dust with flour, above and below. Roll to a thickness of 3/16-inch, using a ruler for guidance. Slide an offset spatula beneath the dough to loosen, and brush away the excess flour. 

With a fluted pastry wheel, cut the dough into 3/4-inch strips, then cut crossways to form 2-inch rectangles. With the offset spatula, transfer the cutouts and scraps to a parchment-lined half sheet pan, leaving an inch between each piece to account for spread.

Bake until cookies are golden brown, about 16 minutes, rotating the pan halfway through if needed to ensure even browning. Cool to room temperature directly on the baking sheet; the cookies will not crisp until fully cool. Enjoy with coffee, and store leftovers in an airtight container up to 1 month at room temperature; the scraps can be ground to use for crumbs and frozen in an airtight container for up to 3 months. 

Limoncello Cheesecake with Biscoff Crust - A fabulous silky cheesecake recipe with a boozy lemon essence and crisp salty-sweet biscoff cookie crust.

Limoncello Cheesecake With Biscoff Crust

Biscoff Cookies, (1 package)

sugar

unsalted butter, (melted)

cream cheese, (softened)

eggs

lemon,

limoncello liqueur

sour cream

Limoncello Cheesecake with Biscoff Crust

Preheat the oven to 350 degrees F. Place one oven rack in the middle of the oven, and one at the bottom. Place a large rimmed baking sheet on the bottom rack to catch any leakage. Line the bottom of a 9 1/2 inch springform pan with parchment paper. Then clamp the ring around the bottom tightly. (Trim the paper edges if desired.)

For the Crust: Place the Biscoff cookies, sugar, and salt in a food processor. Pulse until the cookies are finely ground. Then add the melted butter and pulse again to combine. Pour the crust mixture into the prepared pan. Press the crumbs with your hands over the bottom of the pan, and about 2/3 the way up the sides of the pan. Bake for 10 minutes.

For the Limoncello Cheesecake Filling: Meanwhile, place the cream cheese in the bowl of an electric mixer. Beat on high for 2 minutes to soften and fluff the cream cheese. One at a time add the eggs, not adding another egg until the previous egg is completely blended in. Scrape the bowl with a spatula. Then add the remaining ingredients and beat until completely smooth. Pour the filling into the crust and bake for 45 minutes.

For the Sour Cream Topping: In a medium bowl, mix the sour cream, sugar, and limoncello until smooth. Once the cheesecake has baked and is mostly set in the middle, spread the sour cream filling over the top of the cheesecake and place back in the oven for 10-12 minutes.

Cool the cheesecake on the counter for 1 hour. Then place in the refrigerator to chill and set for at least 3 hours. Later, take the ring off the springform pan and slide the cheesecake onto a cake plate. Slice and serve cold.

https://content.jwplatform.com/videos/5dY6W1Wy.mp4

Limoncello Cheesecake with Biscoff Crust: A fabulous silky cheesecake recipe with a boozy lemon essence and crisp salty-sweet biscoff cookie crust.

Thick and fudgey Gingerbread Blondies full of white chocolate chunks! 

Gingerbread Blondies!

Unsalted Butter/Baking Spread ((melted))

250 g Light Brown Sugar ((or white granulated/dark brown))

Eggs

tsp Vanilla Extract

275 g Plain Flour

tsps Ground Ginger

tsp Ground Cinnamon

tsp Ground Nutmeg

tbsp Cornflour ((optional, see notes below))

200-300 g White Chocolate Chips

Preheat your oven to 180C/160C Fan and line a 9x9&quot; square tin with parchment paper.

In a large bowl, add the melted butter and sugar and beat until smooth.

Add in the eggs and vanilla and beat again until smooth.

Add in the plain flour, cornflour, ground ginger, ground cinnamon, and nutmeg and beat until a thick blondie mixture is made.

Add in your white chocolate and fold through!

Pour the mixture into the tin, and spread.

Bake the gingerbread blondies in the oven for 25-30+ minutes, or until there is a slight wobble in the middle. (See notes below)

Leave to cool in the tin, or on a wire rack.

As an optional extra, you can &#039;set&#039; your blondies in the fridge for an hour or so to help with the texture! ENJOY!

If you would like to decorate - drizzle 50g melted white chocolate and crush over some gingerbread crumbs!

Slimming World Friendly Biscoff Porridge

Oats - Healthy Extra B

Milk

1tsp Biscoff topping sauce

Biscoff Biscuit - 2 syns

Measure out the oats and oat milk, and combine and pour half a tsp of Biscoff topping sauce into the mixture and microwave in your bowl for 3 minutes.

Once the oats are cooked, pour the rest of the Biscoff topping sauce on top of the oats and either place the biscuit on top, or crumble into the oats!

Biscoff cookie butter cupcakes are tender and full of Lotus Biscoff or speculoos flavors!  Topped with a fluffy cookie butter Swiss meringue buttercream.

Biscoff Cookie Butter Cupcakes

all-purpose flour

Biscoff cookies (yields a shy ¼ cup)

baking powder

unsalted butter, room temperature

eggs, room temperature

buttermilk, room temperature

butter

(1.5 sticks) butter, room temperature*

Cupcakes: Preheat your oven to 350°F.

Prepare a 12 count cupcake/muffin tin with liners....

Prepare a 12 count cupcake/muffin tin with liners. Set aside.

Place 3 Biscoff cookies in your food processor...

Place 3 Biscoff cookies in your food processor and pulse several times to reach a flour-like consistency.  This will yield a shy ¼ cup of ground cookies.  Alternately, you can crush the cookies in a zip top bag with a rolling pin.

In a medium bowl, whisk together all-purpose flour,...

In a medium bowl, whisk together all-purpose flour, ground Biscoff cookies, baking powder, and salt. Set aside.

In the bowl of a stand mixer fitted...

In the bowl of a stand mixer fitted with the paddle attachment, cream butter and both sugars on medium-high until light and fluffy, approximately 5 minutes.  Scrape down bowl, add your egg and vanilla extract and mix until well combined.

With the mixer on low, add the flour...

With the mixer on low, add the flour mixture and buttermilk in three alternating additions, beginning and ending with the dry, being careful not to over mix your batter.

Place 2 tablespoons of batter in each cupcake...

Place 2 tablespoons of batter in each cupcake liner and bake for 18-20 minutes, or until a cake tester comes out clean or with a few moist crumbs.  Allow cupcakes to cool in the pan 5-10 minutes, then move to a wire cooling rack to cool completely.

Once cool, spread the top of each cupcake...

Once cool, spread the top of each cupcake with a thin layer of cookie butter spread.

Cookie butter Swiss meringue buttercream: Wipe the bowl...

Cookie butter Swiss meringue buttercream:  Wipe the bowl and whisk for your stand mixer with vinegar or lemon juice to make sure it is grease free or your egg whites may not stiffen.

Whisk egg whites, sugar and salt in the...

Whisk egg whites, sugar and salt in the bowl of your stand mixer.  Whisk and heat mixture over a saucepan of simmering water until hot to touch, sugar is fully dissolved (you should not feel any granules when rubbed between your fingers) and it’s a bit frothy, approximately 3 minutes.

Remove the bowl from the saucepan and wipe...

Remove the bowl from the saucepan and wipe the bottom dry. Place on your stand mixer and whisk on medium-high (8 on a Kitchen Aid stand mixer) until the mixture is cool and the meringue holds a stiff peak (the bottom of your bowl should also be cooled), approximately 5-10 minutes.

Switch to the paddle attachment, reduce the speed...

Switch to the paddle attachment, reduce the speed to medium (4-6 on a Kitchen Aid stand mixer) and add the butter, one tablespoon at a time, letting the butter fully incorporate before adding more. ** Once all butter is incorporated, scrape down sides of the bowl, add cookie butter spread and vanilla and whip until a thick, whipped consistency is reached.

Fill a piping bag fitted with the tip...

Fill a piping bag fitted with the tip of your choice, I used a Wilton 1M, and pipe the frosting on top of the cookie butter spread layer of each cupcake.  Crumble an additional Biscoff cookie and sprinkle it over the tops of the buttercream, if desired.

Super Chocolatey Chocolate Chip Brownies Swirled with Biscoff Cookie Butter Spread making the BEST Biscoff Brownies EVER!

Biscoff Brownies!

Dark Chocolate

Unsalted Butter

Medium Eggs ((or 3 large))

275 g Caster Sugar ((white

Flour

35 g Cocoa Powder

Chocolate Chips

150 g Lotus Biscoff Biscuits ((chopped))

1/2-3/4 jar Biscoff Spread

Preheat your oven to 180C/160C Fan, and line a 9x9" square tin with parchment paper.&nbsp;

Melt the Dark Chocolate with the Butter and leave to cools lightly whilst you make the rest of the brownies!

Whisk together the Eggs and Sugar until really thick and mousse like - it will double in volume, be a lot paler, and leave a trail for a couple of seconds before disappearing when done!

Fold the Chocolate/Butter mix into the Eggs/Sugar mix carefully - don't deflate the eggs by being careless!

Add in the Plain Flour and Cocoa Powder, and fold that in as well.&nbsp;

Add in the Chocolate Chips and Biscoff Biscuits, fold through, and pour into the tin.

Using two teaspoons, spoon dollops of Biscoff Spread onto the top of the Brownies - I do about 15 or so dollops!

Bake the Brownies in the oven for 30-35 minutes, or until baked through. I tend to check them after 25 minutes as some ovens are hotter than others!

Leave the brownies to cool fully in the tin!

Gooey Biscoff Stuffed Cookies with White Chocolate Chips – Heaven in Every Biscoff Bite!

Biscoff Stuffed Cookies!

Biscoff ((I used smooth))

115 g Unsalted Butter

175 g Light Brown Sugar

Vanilla

Medium Egg

235 g Plain Flour

g Cocoa Powder

Soda

Salt

tbsp Cornflour

Scoop heaped teaspoons of Biscoff onto a lined tray, and freeze till solid. This usually takes 60 minutes!

Once the Biscoff has frozen, making your Cookie Dough!

Preheat your oven to 190C/170C Fan!

Beat together your Butter and Sugar until fluffy, and then add in your Vanilla and Egg and beat again till smooth.

Whisk together your Flour, Cocoa Powder, Salt, Bicarbonate of Soda and Cornflour, and then add in to the other mix. 

Add in the finely chopped chocolate and mix till combined.&nbsp;

Scoop your Cookies with a cookie scoop to portion. I portion mine all first, so the Biscoff is out of the freezer for the least amount of time.

As you scoop each cookie, flatten the dough slightly, and add a frozen lump of Biscoff to the middle and make sure the cookie surrounds the Biscoff fully!

They will be balls of Cookie in the end!

Line 2-3 LARGE trays with parchment paper - and add 6 cookies to each tray. Each cookie might spread a bit whilst baking, so you want room for them to grow!

Bake in the oven for 11-13 minutes, or until delicious. The more you bake, the less gooey they will be!

Easy No-Bake Five-Ingredient Biscoff Rice Krispie Treats with a Biscoff Marshmallow Rice Krispie Base and a White Chocolate Biscoff Topping! 

Biscoff Rice Krispie Treats!

g Unsalted Butter

225 g Mini Marshmallows ((I used white))

175 g Biscoff Spread

175 g Rice Krispies

Biscoff Spread

White Chocolate

Line a 9x9&quot; square tin with parchment paper, and leave to the side.

Add the butter and mini marshmallows to a large pan, and heat on a low-medium heat, stiring, untill smooth and melted!

Once melted, take the pan off the heat and add in the biscoff. Stir briefly until smooth!

Pour the rice krispies into the pan, and stir to combine!

Press the mixture into the bottom of the lined tin (top tip, buttering your hands slightly can prevent any sticking and makes it easy to press down!)

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Top Tags

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Traditional Speculoos Cookies

Homemade Biscoff (Belgian Speculoos...

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