Homemade Biscoff SpreadKelsey Banfield
The other day I picked up my first jar of biscoff spread. For those of you who may not have seen it yet, it is a smooth spread made from the popular biscoff tea biscuits. My family finished the jar in record time and asked me for another. While I was happy to buy more I had to wonder if I could make it myself. I mean, the ingredients are pretty straightforward and I have a food processor. Since my local store was out of actual biscoff biscuits I substituted the Trader Joe’s teatime biscuits instead. They are brown sugar based and taste exactly like biscoff. Then, I whipped it up in the food processor with the oil, vanilla and sugar and it was done! Homemade biscoff spread! My food processor was not able to get it quite as smooth as the supermarket version, but that was fine with us. I also learned a valuable lesson, don’t add too much oil or else you’ll have to add more cookie crumbs to balance it out. When you add in the oil do so only in drips, mixing well between each addition. This way nothing will get too oily. We like this spread served on toast or rice cakes. It is so much fun for everyone and a welcome break from nutella!
Homemade Biscoff Spread
2 cups biscoff biscuits or speculoos cookies
1 tablespoon granulated sugar
1/2 teaspoon vanilla extract
1/4 cup coconut oil, melted and cooled
2 teaspoons vegetable oil, more as needed
Crush the biscuits in a food processor until they are crumbs. Add the sugar, vanilla extract, coconut oil and vegetable oil and process very thoroughly. If the mixture seems a little dry add a few drops of oil and process again very thoroughly. Repeat until mixture is the desired consistency.