Homemade Lotus Biscoff Spread (Print Version)
A creamy spread with caramelized Lotus Biscoff biscuits, golden syrup, and cinnamon for a smooth, flavorful treat.
# 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:
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.
02 -
Transfer the crushed cookies to a food processor, then add golden syrup, evaporated milk, cinnamon, salt, vanilla extract, and lemon juice.
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.
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.
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:
01 -
Incorporate salt and lemon juice to balance sweetness and enhance flavor complexity.
02 -
Room temperature evaporated milk ensures smooth emulsification.
03 -
Adjust cinnamon and vanilla to tailor spiciness and aroma.