If you aren’t quite sure what speculoos are: they’re these crunchy cinnamon cookies popular in the Netherlands, usually paired with a hot cup of tea. And as if that doesn’t sound tasty enough, the genius folks in Europe decided that it was a good idea to make a spreadable concoction–not unlike peanut butter– out of the grind-up cookies. This is where my insatiable appetite for some speculoos cookie spread starts to overpower me.
These cookie butters are no underground treat sold by a secret society your great-grand-uncle was a lifelong member of. You can easily purchase it at Jaya Grocer, Cold Storage or Ben’s Independent Grocer in Publika,Dutamas.
At RM15 a pop (the cheapest), I thought, why not make my own? I have basically all the ingredients sitting readily at home, and I got all this free time. So I started scouring the mountains and highlands of the Internet, found a few recipes, experimented with all of them before discovering my favourite of them all.
And I didn’t even use a decent Belgian brand, or the ‘biscoff’ kind as known to the Brits, which purists out there will kill me if they found out. I used a regular, cinnamon and lemon tinged cookies bought in IKEA. But boy, it turned out scrumptious!
You can use any cookie you like, this is a recipe where creativity and imagination is expected to roam free. Try different flavour combinations, like Oreos and nuts, chocolate chip cookie and hazelnut, or if you’re a hardcore Malaysian, a Milo and Marie biscuit butter sounds pretty good. Keep exploring; sooner or later, you’ll find your BCBF (Best Cookie Butter Forever) for life.
1 pack/2 cups speculoos cookies (or choose your favourite biscuit)
1/2 cup sweetened condensed milk (150ml)
1/2 can full fat coconut milk (200 ml/200 g)
3 tbsp. unsalted butter (60 g)
1/2 tsp. cinnamon
- Grind the cookies together with the brown sugar in a food processor until you get fine crumbs.
- Add the coconut milk and blend for a few minutes, scraping sides with a spatula if necessary, until the cookies are fully mixed in.
- Melt the vegetable shortening and add to the mixture along with the lemon juice and cinnamon.
- Blend until completely uniform, transfer to a jar, and store in the fridge.
Here is a tip on how to best enjoy Speculoos spread: my favourite way is by the spoonful. You just dig right in and enjoy the velvety texture glides down the throat. It is also great to spread on crepes, pancakes, and waffles, and as a dip for apples.MYNEWSHUB