Homemade Lotus Biscoff Spread

Section: Sweet Treats and Desserts Everyone Will Love

This homemade spread blends crushed Lotus Biscoff biscuits with golden syrup and evaporated milk to create a creamy, caramel-flavored treat. Cinnamon and a hint of lemon juice add depth and balance the sweetness, delivering a smooth texture that’s perfect for spreading on toast or topping your favorite baked goods. It comes together in under 10 minutes using simple ingredients and basic kitchen equipment, offering an easy way to enjoy this popular caramelized spread with a delicate spicy twist.

A woman wearing a chef's hat and apron.
Brought to You By iman
Last updated on Fri, 03 Oct 2025 23:06:59 GMT
A jar of homemade Lotus Biscoff spread. Bookmark
A jar of homemade Lotus Biscoff spread. | imaninthekitchen.com

This homemade Lotus Biscoff spread captures the rich, caramelized flavor of the iconic cookie butter in a creamy, smooth form that you can make in under ten minutes. It's perfect for spreading on waffles, pancakes, cakes, or even brownies, adding a touch of indulgence to your favorite treats with ease and freshness.

I first tried making this spread one weekend when I wanted a fresh twist on desserts, and since then it has become my go to for quick homemade indulgence. My family loves it on toast and cupcakes, often asking for more at breakfast.

Ingredients

  • Lotus Biscoff biscuits: these provide the signature caramelized cookie flavor. You can use freshly bought or slightly crushed cookies as long as they are fresh.
  • Golden syrup: adds sweetness and contributes to the caramel flavor and velvety texture. If you don't have it, dark syrup or brown sugar works better than white sugar for keeping that caramel note.
  • Evaporated milk: essential for turning dry ingredients into a creamy, spreadable texture. Use room temperature milk to help everything blend smoothly.
  • Cinnamon: gives a warm, spicy undertone that complements the caramel flavor wonderfully.
  • Vanilla extract or vanilla bean paste: enhances depth with a fragrant sweetness.
  • Salt: just a pinch to balance the flavors and keep the spread from tasting too sweet.
  • Freshly squeezed lemon juice: brightens the spread and balances the sweetness without adding overt lemon flavor.

Instructions

Start with the Biscuits:
Crush the Lotus Biscoff biscuits into fine crumbs. You can either pulse them in a food processor or place them in a ziplock bag and crush with a rolling pin. I prefer the bag method because some food processors need moisture to work well with these biscuits.
Combine Ingredients in Processor:
Add the crushed biscuits to your food processor along with golden syrup, evaporated milk, cinnamon, vanilla, salt, and lemon juice.
Process to Desired Texture:
Blend everything together for about two to three minutes until the mixture becomes very smooth. If you like your spread a bit chunkier, process it for only about thirty seconds.
Adjust Consistency if Needed:
If the spread feels too thick, add a bit more evaporated milk and process again. For a thicker spread, pulse in more crushed biscuits little by little until you reach your preferred consistency.
Use or Store:
Your homemade Lotus Biscoff spread is ready to enjoy immediately. Use it on cakes, cookies, pancakes, or toast right away or store it in an airtight container in the fridge for up to two weeks.
A jar of homemade Lotus Biscoff spread.
A jar of homemade Lotus Biscoff spread. | imaninthekitchen.com

My favorite ingredient here is the golden syrup because it's the secret to that addictive caramel flavor without being overly sweet. I remember the first time I made this spread and offered it to friends their expressions when tasting the creamy caramel magic were priceless. It feels like a little warm hug in a jar every time.

Storage Tips

Store your spread in a clean airtight jar to keep it fresh. Refrigeration slows any natural separation and keeps it safe for up to two weeks. Before serving after fridge time you can let it sit at room temperature for a few minutes and stir it gently for easy spreading.

Ingredient Substitutions

If you don't have golden syrup you can use dark corn syrup or brown sugar as a substitute to maintain caramel flavor. Maple syrup offers a healthier sweetness with a lower glycemic index but will slightly change the taste. Vanilla bean paste can be swapped for vanilla extract if that's what you have on hand without losing flavor quality.

Serving Suggestions

This spread works wonders on warm toast, drizzled over pancakes, or as a frosting alternative for cupcakes and cakes. You can also gently swirl it into vanilla ice cream or yogurt for a decadent twist. It pairs well with a cup of black coffee or chai tea for a cozy afternoon treat.

A jar of homemade Lotus Biscoff spread.
A jar of homemade Lotus Biscoff spread. | imaninthekitchen.com

This quick Lotus Biscoff spread is irresistibly creamy and perfect for many uses. Keep it refrigerated and enjoy within two weeks.

Common Questions About the Recipe

→ What ingredients create the smooth texture?

Golden syrup and evaporated milk work together to emulsify the crushed Lotus Biscoff biscuits, producing a creamy and smooth spread.

→ How can I adjust the spread's consistency?

Add more crushed biscuits for a thicker spread or more evaporated milk for a thinner consistency, adjusting it to your preference.

→ What is the role of lemon juice in this spread?

A small amount of freshly squeezed lemon juice helps balance the sweetness and lightens the color without overpowering the caramel flavors.

→ Can I customize the flavor profile?

Yes, you can add more cinnamon for spiciness or experiment with cocoa powder or other flavorings to suit your taste.

→ How should I store leftover spread?

Keep it in an airtight jar in the fridge for 1-2 weeks to maintain freshness and flavor.

→ Is food processing necessary for this spread?

Using a food processor ensures the ingredients blend smoothly, but crushing biscuits with a rolling pin and mixing by hand can also work.

Homemade Lotus Biscoff Spread

A creamy spread with caramelized Lotus Biscoff biscuits, golden syrup, and cinnamon for a smooth, flavorful treat.

Prep Time
10 minutes
Cooking Time
~
Total Time
10 minutes
Brought to You By: iman

Recipe Category: Dessert Recipes

Skill Level: Great for Beginners

Cuisine Origin: Belgian

Portions: 8 Serves (Approximately 1 cup spread)

Diet Preferences: Vegetarian-Friendly

What You'll Need

→ Base

01 1 cup Lotus Biscoff cookies, crushed

→ Sweeteners

02 2 tablespoons golden syrup

→ Dairy

03 3 tablespoons evaporated milk, room temperature

→ Spices and Flavorings

04 1/4 teaspoon ground cinnamon
05 1/4 teaspoon salt
06 1/2 teaspoon vanilla extract

→ Acid

07 1 teaspoon freshly squeezed lemon juice

Steps to Follow

Step 01

Place the Lotus Biscoff cookies inside a ziplock bag and crush them into fine crumbs using a rolling pin. Alternatively, pulse in a food processor until crumbly, taking care not to over-process.

Step 02

Transfer the crushed cookies to a food processor, then add golden syrup, evaporated milk, cinnamon, salt, vanilla extract, and lemon juice.

Step 03

Process the mixture for 2 to 3 minutes until it reaches a smooth, creamy consistency. For a crunchier texture, pulse for only 30 seconds.

Step 04

If the spread is too thick, add more evaporated milk a teaspoon at a time and re-process. For thicker spread, add additional crushed cookies gradually and blend until combined.

Step 05

Use the spread immediately on baked goods or toast, or transfer to an airtight jar and refrigerate for up to 2 weeks.

Additional Notes

  1. Incorporate salt and lemon juice to balance sweetness and enhance flavor complexity.
  2. Room temperature evaporated milk ensures smooth emulsification.
  3. Adjust cinnamon and vanilla to tailor spiciness and aroma.

Must-Have Tools

  • Food processor or blender
  • Rolling pin
  • Ziplock bag

Allergy Details

Always inspect ingredient packaging for allergens, and consult a healthcare provider if you're unsure.
  • Contains gluten
  • Contains dairy

Nutritional Details (Per Portion)

Nutritional info is purely informational and not a substitute for medical advice.
  • Calories: 88
  • Fats: 6 g
  • Carbohydrates: 8 g
  • Proteins: 0.5 g