I know it’s a really food blogger thing to say you love speculoos spread, but then again, I am a food blogger, so allow me.
I absolutely love speculoos spread, especially the crunchy version. If you can’t picture what this is, imagine a Lotus biscuit which you can spread on toast. Like as if Nutella was made from caramel, butter and spices. I particularly love it late at night on hot buttered toast, but I’m not above just sticking a spoon into the jar if I’m honest.
I’ve been meaning to do something wildly creative with it since I got my first jar, but I’ve never quite got round to more since the jars don’t last that long and it might have cramped my toast eating schedule slightly. However today I was testing a peanut butter cookie for Recipes from Brixton Village and realised I didn’t have enough peanut butter. So desperate not to have to abandon the other dish I was dealing with, I had a quick rummage through the cupboards to see what I could add. Casting aside the two tins of pear slices I seem to have acquired, I saw the speculoos spread and knew its time had come.
These flour free cookies are super simple and can be made without the spread, but I think the flavour and texture is vastly improved with it. If you don’t have any, just use an extra 100g of peanut butter.
Peanut Speculoos Cookies: makes about 16
- 200g peanut butter (preferably crunchy)
- 100g brown sugar
- 100g speculoos spread
- 1 large egg
Put the peanut butter and sugar in a bowl and beat well with a wooden spoon or electric handwhisk until they are well combined. Then beat in the speculoos spread and the egg. This will give you a soft dough that comes together into a lump in the bowl, leaving the sides clean.
Wrap the dough in greaseproof paper and chill for at least 30 minutes or overnight in the fridge. Preheat the oven to 170ºC and line two baking trays with greaseproof paper when you are ready to bake the cookies.
Take teaspoon sized balls of the dough off and place them on the tray with room for them to spread. Then flatten them down slightly with your fingers or the back of a fork. You want them quite flat and an even depth.
Then bake them for about 12-15 minutes until they seem dry on top and crisped round the edges. Cool on a wire rack. The cookies are quite fragile and crumbly because of the peanut butter so handle carefully. These are not the cookie to dunk in your tea.
They are utterly delicious, all short and buttery and spiced, but not too sweet. If you like peanut butter, they really are the ultimate peanut butter cookie and take simple to a whole new level! You might even have your loyalties swayed away from Nutella when you try this combo…
Newsflash: the Lotus version of this is also available in Sainsbury’s in the Chocolate Spread section on the website. I left a couple of jars for you all. I’m nice like that.