Biscuit Spread: Speculoos and Ginger Nut

I was scrolling down my twitter feed yesterday when I saw Roswen's (of Roswensian) tweet: "I blame all my indecisions on too much choice and having far too much internet to read."

This struck far too much of a chord with me. I am so indecisive. I always worry I picked the wrong thing when faced with more than one option. If I'm invited to two parties on one night (which, to be honest, would never happen) I'd worry I'd gone to the wrong one and I'll spend a week or more trying to decide. I've never been able to stick to anything, this blog is the longest thing I've stayed dedicated to in forever (that and Nick of course). I go to the supermarket and I can't decide between two different maple syrups, should I get the expensive one because it might be better quality or the cheap one because, frankly, I shouldn't be spending £5 on a bottle of maple syrup. My life is an endless list of poor or unmade decisions and I believe the internet is largely to blame. 

I was much better before my family got dial up. My choices were clear and defined - come home, do homework, watch Buffy/Dawson's Creek and dream about Joshua Jackson. I was happy, I knew what I was doing. Then the internet came along and opened up a whole world of procrastination. Don't even get me started on the amount of time that MSN Messenger took up. 
 
I have now become obsessed with making my own biscuit spreads. I've made two types and I can't decide which I love more. If you haven't heard of speculoos spread (where have you been?) it's a spread made with Lotus caramelised biscuits, or speculoos. In the US I think it's called Biscoff spread. It's heavenly and great spread on pancakes, crumpets of croissants. I bought a jar from Waitrose when I was last in Sheffield and pretty much ate the whole jar with a spoon (the shame). I don't have a Waitrose near here though so my options are really to pay too much for eBay versions or make my own. Making your own is SO easy. I couldn't believe how perfect it tasted as well, exactly like the jarred stuff.
 
Once I'd made this I kept thinking of other biscuits I could use. Ginger nuts seemed a great choice so I followed the same recipe, just omitting the cinnamon and it was insanely good. I want to have a go with a few other biscuits - oreos and malted milks are on the top of my list. If you have a go at these (and you really should) just be warned that you will eat more out the jar than you will actually spread on anything.
 
Speculoos Biscuit Spread
(recipe taken from The Big Bake Theory)
 
Makes enough for 1x 600g jar
 
250g Lotus caramelised biscuits
50g dark brown sugar
200ml (1/2 tin) full fat coconut milk
20g vegetable fat e.g. Trex
2 teaspoons lemon juice
1/2 teaspoon cinnamon 
 
note: for ginger nut spread use 250g of ginger biscuits and leave out the cinnamon. 
  1. In a food processor, mix the biscuits and brown sugar until it reaches a fine crumb stage.
  2. Add the coconut milk and blend for a few minutes. You might need to scrape the sides down a couple of times.
  3. Add the vegetable fat, lemon juice and cinnamon (if using) and blend again for another minute until smooth.  
  4. Transfer to a jar and keep refrigerated.