Gluten Free Biscoff Spread

Gluten Free Biscoff Spread

I’m sure all you gluten free people all miss biscoff spread and just like me feel like they are missing out when, as it always seems to, biscoff starts trending in autumn. Well, miss out no more! This recipe makes the most delicious gluten free biscoff spread that is perfect spread on toast, or pancakes, or even just eaten with a spoon after a hard day at work.


  • 100g Dark brown sugar
  • 25g Caster sugar
  • 25g Icing sugar
  • 80g Room temp unsalted butter
  • 1⁄2tsp Baking soda
  • 1tsp Cinnamon
  • 1⁄2tsp Nutmeg
  • 1⁄4tsp Clove
  • 1⁄2 Ginger
  • 150g Gluten free all-purpose flour
  • 1tsp ice water
  • 1⁄4tsp salt
  • 5tbsp Melted butter
  • 7-12tbsp Milk
  • 2tbsp Golden or maple syrup


  1. In a large bowl cream your room temp butter and sugars together. Sift your spices, flour, and baking soda into the creamed butter. Mix this all together along with the salt and water until a dough forms.
  2. Wrap the dough up in clingfilm or wax paper and refrigerate for 30 minutes.
  3. Preheat your oven to 180°C.
  4. Flour your work surface and roll out your dough to about 4-5mm thick and cut into squares, they don’t need to be even as they will be blended up.
  5. bake for around 7-10 minutes or until golden brown and bubbly. They will feel a little flexible when they come out of the oven and will look similar to a brandy snap. Leave them to cool and they will set up. Bear in mind these are not biscoff biscuits but they do make a delicious spread. I am still working on a recipe for the actual biscuits.
  6. Once they have set up, break them up into smaller pieces and pour them into a blender. Blend them until they are a very fine crumb.
  7. Add the melted butter, golden syrup and 3tbsp of milk to the blender and blend until combined.
  8. Add 4 more tbsp of milk and blend. If the mixture is still to thick after this add in up to 5 more tablespoons of milk one by one.
  9. Serve on toast or pancakes.
  10. Store in the fridge for up to 7 days.

About This Recipe

Biscoff, the name of the Lotus brand cookies, are a Belgian biscuits that has a rich caramel and spice flavour. The Lotus brad popularised these biscuits all over the world and now many people enjoy them through the autumn months. The also transformed these traditional biscuits into a delicious spread that could be used just like chocolate spread. This delicious spread is now so popular, however, they do not make a gluten free version.

Missing biscoff spread since finding out you are celiac or beginning a gluten free diet? Well, look no further! This delicious gluten free biscoff spread is so silky and rich with that iconic spiced caramel flavour of speculoos. No longer will you feel like you are missing out on all of the fun biscoff recipes.


Question: Can I just make the biscuit part of this recipe and not turn it into a spread?

  • Unfortunately, not with this recipe, sorry. I am currently working on a recipe for the biscuit.

Question: How long will this spread keep for, and how should I store it?

  • This spread should be stored in the fridge and will keep for around 7 days, that is of course if your milk is fresh. If you milk is not fresh keep it until your milk is in date.

Question: If I wanted to melt this to use for, say a drip effect on a cake how should I do this?

  • I do not recommend putting the spread in the microwave. When I want to melt it, I like to melt a little butter, or heat a little cream in the microwave and mix the spread in with that. Or you can warm a little cream over the hob, turn off the hob and then mix the spread in with the cream in the hot pan.

If you have any more questions feel free to email me them at

Love Gluten Free

Hey! I’m Caroline, I love baking and cooking and finding new ingredients to create better gluten free alternatives. In 2015 I found out I had coeliac and since then it has been my mission to find great ways to make gluten free food better.

Note that as an Amazon Associate I may earn commission from qualifying purchases.

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