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A smartphone photo of a glass jar filled with golden-brown Biscoff spread and a silver spoon swirl. (Biscoff Cookie Butter Recipe)

Biscoff Cookie Butter Recipe: How to Make Smooth Lotus Spread

This Biscoff Cookie Butter Recipe creates a smooth, glossy, and velvety speculoos spread at home. Perfectly homogeneous and spreadable, it captures the iconic caramelized spice flavor of Lotus Biscoff cookies in a decadent, golden-brown emulsion.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 cups
Course: Breakfast, Dessert, Snack
Cuisine: American, Belgian
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

Spread Ingredients
  • 8.8 oz Lotus Biscoff cookies Approx 250g, one standard package
  • 1/4 cup neutral oil 60ml, vegetable or canola oil for gloss
  • 2 tbsp unsalted butter 28g, melted
  • 1/3 cup evaporated milk 80ml, room temperature
  • 1 tbsp brown sugar 15g, or honey for sheen
  • 1/2 tsp lemon juice 2.5ml
  • 1/8 tsp sea salt 0.75g

Equipment

  • 1 Food Processor or High-Speed Blender Essential for achieving a perfectly smooth texture.
  • 1 Clear Glass Jar For storage and visual presentation.
  • 1 Silver Spoon For serving and creating swirls.

Instructions
 

Prepare Cookie Base
  1. Place the whole Lotus Biscoff cookies into a food processor. Pulse until they become fine, sandy cookie crumbs with no large pieces.
Emulsify the Spread
  1. With the motor running, slowly drizzle in the neutral oil and melted butter until a thick paste forms.
  2. Add evaporated milk, brown sugar, lemon juice, and salt. Blend on high for 2 minutes until the mixture is glossy, golden-brown, and perfectly homogeneous.
Finish and Store
  1. Transfer the velvety spread into a glass jar. Top with a few extra cookie crumbs and serve with a silver spoon to create decorative swirls.

Notes

Ensure all liquids are at room temperature to prevent the butter from seizing.
If the spread is too thick, add one teaspoon of evaporated milk at a time until the desired swirl consistency is reached.
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