Speculoos à tartiner
Today is a very sad day. I did that thing–which I hope, for the sake of my dignity, that other people do too–where you buy something delicious, blaze through most of the jar and then gaze longingly at the bits at the bottom, rationing them spoonful by tiny spoonful until you finally have to admit defeat and recycle it.
I am coming to the end of my jar of Speculoos spread, and I have no way of getting any more.
I first heard about Speculoos spread from two of my favorite bloggers, and their descriptions of it are pretty spot-on: it’s a “buttery, toasty, not too sweet,” gingersnappy spread. Basically, Speculoos are Belgian spice cookies that are widely available in Europe, and Speculoos à tartiner is a big jar full of crushed cookies with the consistency of peanut butter. It revolutionized my breakfast these past two weeks: imagine a piece of toasted oatmeal bread with a generous spoonful of cookie-flavored spread on top, and you can understand my recent morning happiness. I have to say that, in my book, this stuff tops both peanut butter and Nutella, which will definitely be taking their place behind Speculoos in my pantry if ever I can find another jar.
Unfortunately, though I found the cookies at my local supermarket, the spread is proving much more difficult to track down. I’ve even taken a pilgrimage to the supermarket inside the Corte Inglés, which is the giant Spanish superstore that all Spaniards have a love/hate relationship with; no one likes the monstrous stores and jacked-up prices, but if you’re looking for an item that has proven difficult to find elsewhere, you’re sure to find it in the Corte Inglés. That is, unless what you’re looking for is a delicious French cookie spread, in which case you’re plum out of luck.
I’ll keep up the Speculoos search in Madrid, but if I still don’t find it, I just may have to take a trip across the Pyrenees. Till then, I’ll keep rationing the bits that are left in the hopes of getting one or two more breakfasts out of the jar I’ve got.