If you have been following food trends you have definitely heard of hazelnut spread such as Nutella. You have also come across millions of ways to use it from cookies to cakes, pies, tarts…you name it, and you can find it. The newest food trend to hit involves speculoos cookies. These crispy cinnamon spice cookies, or caramelised bisuits are similar to gingersnaps and are usually served around the holiday season. They originated in Belgium and are the official cookie of Delta Airlines. Needless to say, they are amazing and every blogger seems to be getting in on this trend including my friend Melinda of Kitchen Tested, and Chanie of Busy in Brooklyn. Melinda made her own speculoos cookies and then turned that into a cookie spread (she also made vegan speculoos ice cream). Chanie took the ready made packaged cookies and used them to make Lotus cookie cinnamon buns with speculoos cream cheese frosting. I am going somewhere in between, using the store bought cookies to create my own non-dairy spread. I used the Lotus Brand Biscoff Cookies since they are aaaahmazing. They are sweet, salty, crispy, and perfectly spiced. I tried to make my own cookies; they tasted good, but didn’t come close to the original. And since the cookie spreads I have seen are not yet kosher certified, I made my own. It is probably not quite as smooth as the original secret recipe, but it definitely does the trick!
- 24 speculoos cookies (I used Lotus Brand)
- ¼ cup brown sugar
- ½ tsp. cinnamon
- ¼ tsp. salt
- ¼ cup refined coconut oil, melted and cooled
- 2 Tbs. vegetable shortening
- In the bowl of a food processor fitted with the blade attachment, grind the cookies with the brown sugar, cinnamon, and salt until fine.
- With the machine running, stream in the coconut oil and mix until combined. You may need to scrape down the sides and mix again to make sure the whole mixture is combined.
- Add in the vegetable shortening and mix until smooth.