We are back with another “from scratch” recipe : The speculoos spread. In case you are not familiar with speculoos itself we’ll give a small description: Speculoos is a belgian spice cookie. You can find variations of it all around europe, and it usually includes cinnamon, nutmeg, cloves, ginger, and lots of butter. At some point a genius must have come up with the idea of turning these biscuits into delicious breakfast spread, and we should thank that person.
My discovery of the speculoos spread was not long ago. It was by pure coincidence, shortly after my arrival in France, 9 years ago. One I was searching for peanut butter, for a savory dish I was planning to make. Due to my poor french language skills at the time, I left the supermarket with a speculoos spread instead. As you can imagine my savory dish was a complete failure. But there was no regrets for me because I had just discovered the speculoos spread!
So like any supermarket product I love, I ended up experimenting on home made version till I get the perfect recipe: quick, easy and yet tasty.
Ingredients (for 500g of cookie butter) :
– 350g Wheat flour
– 250g Brown sugar
– 250g Butter
– 1 1/2 Tsp Cinnamon powder
– 1 Egg
– 1/4 Tsp Powdered ginger
– 1/4 Tsp Powdered cloves
– 1/4 Tsp Powdered nutmeg
– 1 Tsp Baking powder
– 1/2 Tsp Salt
– 1 can (400g) Evaporated milk
– 1 Tbsp Honey
Pour the brown sugar and the 4 spices in a large bowl. Add the butter (soft) and the egg. Mix together till it gets creamy.
Gradually add flour, baking powder and salt and mix well.
Mix the dough with your fingers to get little crumbs.
Place the crumble in the oven for about 20 minutes at 180°c. Let it cool afterwards.
Pour into a blender : the crumbled biscuit, the honey and the evaporated milk. Blend until creamy.