One of my favourite indulgences pre-diagnosis was a good spoonful of Biscoff spread drizzled over vanilla ice cream – heaven!
And by no surprise, once I knew I could never have it again, it made the cravings so much stronger!
I was inspired after seeing Schar Spekulatius biscuits on the shelves to create my own version and it turned out pretty well! I was so happy to have something that resembled Biscoff spread in my life again. Since then, I perfected my own GF Speculoos Biscuit recipe and they work just as well to create this ever so more-ish biscuit spread!
You can also make this recipe vegan! Just switch out the butter for shortening and the evaporated milk for coconut milk.
This recipe makes 500 g of speculoos spread which is enough to make my GF Speculoos cake. It will take approximately 5 mins to make!
Ingredients:
- 250 g gluten-free speculoos biscuits (you can find Schar Spekulatius in the free-from aisle or you can make your own using my GF Speculoos Biscuits recipe)
- 50 g soft light brown sugar
- 200 g evaporated milk
- 25 g unsalted butter, softened
- 1 tsp ground cinnamon
Useful Equipment: food processor, spatula, jar or tub for storage
Method:
- Break up the biscuits and place into a food processor with the soft light brown sugar. Process for about 2 mins or until the biscuits have been finely ground up.
- Add the evaporated milk and process again for up to 1 min or until combined.
- Chop the butter into small cubes and add to the food processor with the ground cinnamon. Process for another minute.
- Pour the spread into a jar or tupperware for storage.
I love baking with this spread! It goes great swirled into brownie mix or mixed into buttercream for a delicious frosting. You can also enjoy it drizzled on top of pancakes, fruit, ice cream, or anything that takes your fancy!
Keep an eye out for my brilliant GF Speculoos Cake coming later this week!
It will keep up to 1 week in an airtight container in the fridge.
Like the recipe? Click the links below to share with your friends and followers!
I love to hear what you think about my recipes and about your own bakes too! Let me know your thoughts in the comments below! And don’t forget, you can subscribe to Pippatisserie to stay up to date on all new recipes and posts!
