How to Make Homemade Biscoff Cookie Spread

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Why It Works

Using an immersion blender to emulsify and aerate the cookie mixture creates a silky spread that doesn’t feel greasy.

Adding golden syrup to the cookie crumbs restores the sweetness that may have been diluted by water.

Coconut oil does not mask the cookie flavor of the spread and stays thick and spreadable at room temperature.

Storing the cookie spread in a glass container prevents it from absorbing flavors and odors from plastic.

When I think of Belgian cuisine, I’m left with an overwhelming impression of elegance and sophistication—Liège waffles, moules-frites, and blonde ale come to mind. Speculoos, too—those crispy, caramelized cookies made famous by the Biscoff brand.

Serious Eats / Vicky Wasik

So I was shocked to discover that cookie butter, a dessert spread made from puréed Biscoff crumbs, isn’t a cheap American marketing trend, but rather a true Belgian innovation.…