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Speculoos (Biscoff Cookie Butter)

This silky-smooth spread is as thick as creamy peanut butter, but packed with the caramelized flavor and aromatic spices of Belgian speculoos.

Ingredients

Quantities are shown as originally provided.

3 1/2 ounces finely ground speculoos crumbs (about 3/4 cup; 100g), store-bought or homemade
3 1/2 ounces water (about 1/3 cup plus 1 tablespoon; 100g)
1/4 teaspoon ground cinnamon
1 ounce golden syrup (about 2 tablespoons; 30g), such as Lyle's
3 ounces refined coconut oil (about 1/2 cup; 85g), solid but not cold, between 70 and 74°F (21 and 23°C)

1
Combine cookie crumbs, water, cinnamon, and golden syrup in a 2-quart stainless steel saucier. Cook over medium heat, whisking constantly, until crumbs have dissolved and mixture feels smooth between your fingertips, about 90 seconds. Remove from heat and transfer to a tall, narrow container, stirring occasionally until the steam subsides, about 5 minutes. Add solid coconut oil and process with an immersion blender until homogeneous and smooth.
2
Transfer to a glass jar (the cookie butter will readily absorb odors from used plastic containers), seal to prevent moisture loss, and refrigerate to re-solidify the coconut oil, about 2 hours. From there, store and serve at cool room temperature as a spread or dessert topping.