Brown Butter Biscoff Spread from Scratch

Ingredients

• 125 g Butter, softened (For the cookies)
• 200 g Dark brown sugar (For the cookies)
• 1 Egg (For the cookies)
• 250 g Plain flour (All-purpose flour; for the cookies)
• 0.5 tsp Bicarbonate of soda (For the cookies)
• 2 tsp Ground cinnamon (For the cookies)
• 0.25 tsp Ground ginger (For the cookies)
• 0.25 tsp Ground nutmeg (For the cookies)
• 0.5 tsp Ground allspice (For the cookies)
• 0.5 tsp Salt (For the cookies)
• 100 g Homemade cookies, baked and broken into pieces (Reserved from the cookies above for the spread; the recipe makes more cookies than needed)
• 100 g Water (For the spread)
• 0.5 tsp Ground cinnamon (For the spread)
• 20 g Golden syrup (For the spread)
• Salt (A big pinch, for the spread; approximately 1 g)
• 120 g Butter (Brown before adding to the cookie mixture)

Steps

1. 1

   Preheat the oven to 170°C (340°F). Line a baking sheet with baking paper. Set out the softened butter and prepare a rolling pin and two sheets of baking paper for rolling the dough.

2. 2

   Make the cookies. Place the softened butter and dark brown sugar in a mixing bowl and cream them together for about 3 minutes, until noticeably lighter, fluffy, and well combined.

3. 3

   Add the egg and mix until it is fully incorporated and the mixture is smooth.

4. 4

   Add the plain flour, bicarbonate of soda, cinnamon, ginger, nutmeg, allspice, and salt. Mix just until a soft dough forms; avoid overmixing once no dry flour remains.

5. 5

   Wrap the dough tightly in cling film and chill it in the refrigerator for about 1 hour, until it firms up slightly and is easier to roll.

6. 6

   Place the chilled dough between two sheets of baking paper and roll it to approximately 0.5 cm thick. Transfer or arrange the rolled dough on the prepared baking sheet.

7. 7

   Bake for 20–25 minutes, until the cookies are golden brown and crisp. Remove from the oven and allow them to cool completely so they firm up.

8. 8

   Reserve 100 g of the baked cookies for the spread and break them into small pieces. Any remaining cookies can be served as a snack.

9. 9

   Place the 100 g of broken cookies in a saucepan. Add the water, 1/2 teaspoon cinnamon, golden syrup, and a big pinch of salt.

10. 10

    Cook the cookie mixture over medium heat, stirring regularly, until the cookies soften and the mixture becomes a thick paste.

11. 11

    Transfer the hot cookie paste to a high-powered blender, food processor, or a bowl suitable for an immersion blender. Set it aside while you brown the butter.

12. 12

    Place the 120 g butter in a saucepan over medium heat. Cook until it melts, foams, and develops a deep golden-brown color and nutty aroma, taking care not to let the milk solids burn.

13. 13

    Set the browned butter aside and let it cool slightly. It should remain liquid but should not be piping hot; adding it too soon can make emulsifying the spread difficult.

14. 14

    With the blender or food processor running, slowly stream the cooled browned butter into the cookie paste. Blend continuously until the fat is fully emulsified and the mixture becomes smooth and thick. A mini blender may not be powerful enough; use an immersion blender, powerful blender, or food processor.

15. 15

    Transfer the finished spread to a clean airtight container. Refrigerate and consume within 1 week.

Notes

The cookie recipe makes more cookies than the 100 g needed for the spread. The spread keeps in an airtight container in the refrigerator for up to 1 week. Use it on toast, in baking, or straight from the jar. Allow the browned butter to cool slightly before blending so the mixture emulsifies properly.

Nutrition per serving

• dessert
• spread
• baking
• homemade
• brown butter
• spiced
• vegetarian
• make-ahead