Homemade Biscoff Spread
A simple recipe for homemade Biscoff spread. Easily adaptable for vegans.
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Servings: 4 people
Calories: 150kcal
Equipment
- Blender or food processor (or rolling pin)
Ingredients
- 124 g Biscoff biscuits 1 pack
- 25 g light brown sugar 2 tablespoon
- 100 g evaporated milk 1 cup
- 10 g unsalted butter softened
- 1 teaspoon lemon juice
- ¼ 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, 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.
Notes
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.
Nutrition
Serving: 40g | Calories: 150kcal
