My daughter had the day off and wanted to bake some chocolate chip cookies. A few days earlier Cafè Sucre Farine had sent me an email with a list of recipes for delicious cookies, so I shared theirs with her. But, of course, that was just the beginning. While browsing their website and printing recipes, I found a recipe that uses Biscoff spread. I had never heard of it, and so I looked into its origin and, of course, I soon realized that it was not gluten-free.
How do you make a gluten-free Biscoff spread, one would ask. It seems that the main ingredient is Biscoff – or, as I learned, Belgian Speculoos Cookies. The search began, and I found a recipe on Serious Eats. The author underlines the importance of the kind of sugar used, but without the suggested Brewer’s Best Candi Sugar on hand, I opted for dark brown sugar. It took me less than an hour to have a home smelling like Christmas and little soldiers ready to be dunked in a cup of tea or coffee or just eaten alone. They are that good!
Oh, and as for the Biscoff spread recipe, I am adding that to the notes of the recipe card.