Ingredients
Base Ingredients
- 250 g Lotus Biscoff biscuits (1 bag, 8.8 oz)
- ½ teaspoon Salt
- ½ teaspoon Cinnamon
- ½ teaspoon Vanilla extract
Wet Ingredients
- 25 g Golden syrup (can be substituted with another dark syrup or brown sugar)
- 130 g Evaporated milk
- 2 teaspoon Lemon juice (freshly squeezed)
Instructions
- Crush the Biscoff Biscuits: Begin by breaking the Lotus Biscoff biscuits into smaller pieces. You can either use a food processor to pulse them or place the biscuits in a ziplock bag and gently crush them with a rolling pin until they are coarsely broken up evenly.
- Combine Ingredients: Transfer the crushed biscuits into a food processor. Add salt, cinnamon, vanilla extract, golden syrup, evaporated milk, and freshly squeezed lemon juice to the food processor bowl.
- Process to Desired Consistency: Process the mixture for 2–3 minutes until it becomes a super smooth spread. If you prefer a chunkier, more rustic texture, process only for about 30 seconds. The spread should be creamy and well combined.
- Adjust Thickness: If the spread is too thick, add a little more evaporated milk to thin it out. To make it thicker, add more crushed Biscoff biscuits and gently pulse until incorporated.
- Serve and Store: Use the spread immediately as desired—in sandwiches, desserts, or as a dip. Store any leftovers in an airtight jar and refrigerate for up to two weeks to maintain freshness.
Notes
- You can substitute golden syrup with dark syrup or brown sugar if unavailable.
- For a crunchier texture, reduce processing time.
- Ensure the spread is stored refrigerated in an airtight container to keep it fresh up to two weeks.
- Add lemon juice to balance the sweetness and enhance flavor.
- This spread works beautifully as a topping or filling for your favorite baked goods.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Spread
- Method: Blending
- Cuisine: Western
