Homemade Biscoff Spread
A simple recipe for homemade Biscoff spread. Easily adaptable for vegans.
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Ingredients
- 124 g Biscoff biscuits
- 25 g light brown sugar
- 100 g evaporated milk
- 10 g unsalted butter softened
- 1 teaspoon lemon juice
- ΒΌ teaspoon ground cinnamon
Instructions
- 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.
- 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.
Notes
Easily make this recipe vegan by switching out the evaporated milk and butter for coconut milk and coconut oil.
Having trouble finding Biscoff biscuits, fellow Aussies? Try looking in the biscuit aisle at Coles; they're in a tiny red and white packet and are called Lotus biscuits. They're less than $2 and you get exactly 124g - perfect for this recipe.
