Speculoos Tahna (Cookie Spread)
recipe

A dreamy, soft-spiced, and creamy spread that is perfect for toast or simply enjoyed on its own. This easy recipe brings Dutch flavors to your kitchen!
Preparation Time: 30 minutes
Serving Size: Approximately 250 g
Ingredients:
- 125 g Lotus Biscoff cookies
- 25 g dark sugar (brown sugar or muscovado)
- 100 g condensed milk / sweetened soy cream / coconut milk
- 10 g butter or margarine (or coconut oil)
- 1 tsp lemon juice
- A pinch of salt
- A pinch of cinnamon
Instructions:
1. Crush the Lotus Biscoff cookies in a food processor or place them in a bag and crush with a rolling pin.
2. Heat your chosen liquid (condensed milk, soy cream, or coconut milk) in a saucepan and add the crushed cookies. Mix well.
3. Add cinnamon, salt, and lemon juice. Let the mixture soften for a moment.
4. Blend the mixture with an immersion blender until smooth. You can leave it slightly chunky for a "crunchy" texture if desired.
5. Add melted butter (or margarine) to the mixture and mix thoroughly.
6. Transfer the spread into a clean glass jar and let it cool in the refrigerator for about an hour before use.
Enjoy the speculoos tahna on toast, with green apples, or even on top of ice cream!
Nutritional Information (per 100 g):
- Energy: 450 kcal
- Protein: 2 g
- Carbohydrates: 60 g
- Fat: 22 g
- Fiber: 2 g

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