I have a tendency of wanting to try or make every single edible thing that has ever graced the planet, my bucket list of kitchen experiments is pages long, my bookmark tabs is a nightmare to click on. Goodness forbid I see mention of something that I cant buy in Australia that sparks curiosity in my mind, Ill immediately want to make the equivalent, which brings me to Biscoff cookie butter, I’ve seen this floating around a few times and have been keen to test it out. With the cook processor I was able to get a wonderfully smooth texture and consistency and it is absolutely divine.
Biscoff spread is a peanut butter type spread made of speculoos cookies. The spread has a brown sugar, butter and spice flavor to it.
Funnily enough since typing this post up Aldi featured a dutch week and sold a biscoff spread that we bought several jars of. On comparing the two, the homemade version is a tad runnier which is perfect for drizzling on ice cream. (if your wanting a more spreadable consistency I would reduce the evaporated milk a bit.) Taste wise though its spot on.