There are a great many ways to enjoy speculoos. For purists, the biscuits themselves are a treat all on their own. We returned from our last Paris trip with two kilos of speculoos biscuits. Not knowing when we would next be able to get our hands on them again, we spread our consumption out over a 6 month period. This sadly, resulted in the inevitable – half a packet of stale biscuits. But never to worry, we simply processed them into crumbs with a generous portion of melted butter et voilà – the perfect biscuit base for Max’s grandmother’s tarte aux deux chocolats.
The geniuses at Lotus saw opportunity to expand into another market, and created the delectable speculoos pâte à tartiner, perfect for generously spreading on baguette, croissant and crêpe alike. Or indeed, can be enjoyed straight from the jar. Whilst the traditional spread is smooth, I stumbled across a crunchy version at (of all places) a warehouse-style alcohol store in Belgium. The crunch of the biscuits, and the convenience of a spread – the best of both worlds!
But the speculoos range doesn’t stop there. Nowadays one can find macarons, éclairs and gaufres all flavoured with speculoos. There is even a Haagen Dazs ice-cream flavour dedicated to speculoos and I can’t count how many times I stopped for one of these on a summer’s night on the way home from Montmartre.
And believe it or not, speculoos is one of those strange-but-true accidentally vegan products. I didn’t believe it myself (since the biscuits taste like they are around 60% butter) but have since checked and yes – suitable for vegans.
And whilst Max will never be swayed from his favourite spread nutella, I frequently choose the middle ground. Try spreading two speculoos biscuits with a little nutella and making a biscuit sandwich for the ultimate goûter. Or do as I do and alternate between the two, one spoonful from the speculoos jar, one from the nutella. And repeat.
Speculoos jar image courtesy of fred_v on Flickr.
Ice cream image courtesy of Martin.Menu on Flickr.