For this recipe I used my own gluten free Speculaas/Biscoff Style biscuit recipe, if you choose to make them you need about 2/3 of the full amount my recipe makes so you will have a few extra to eat! If you don't want make them, around Christmas time you can get Schar gluten free speculaas from supermarkets but they aren't usually available all year round.

1. Roughly break the biscuits into a saucepan, you don't need to do anything special as they will break apart more as you add liquid and heat.

2. Add the cinnamon, golden syrup and water to the pan and place on a low heat, mix all together and continue to mix as it heats, the gluten free biscuits will break down into the mix, heat for about 5 mins until you get a syrup.

3. Remove from the heat and add coconut oil (you want the solid coconut oil in a tub for this). Stir until it all melts, and beat well with a bell whisk until the majority in mixed in (it should look like caramel), some will sit on the top though. Allow it to cool slightly and beat again after 5-10 mins, keep doing this until all the coconut oil is incorporated. As it cools it will thicken and incorporate more and more when stirred.

4. Pour into a bowl, at the moment it will resemble more of a syrup than spread. Set aside to cool and stir every half an hour or so this is crucial otherwise the coconut oil will end up on top because it separate out if left (think oil on water!) Keep mixing every half an hour to make sure it all stays combined. Once cool (after an hour or so) place in the fridge and continue to stir every 30 mins for another 1 hour to 1 hour and half. The colder it goes the spread will go paler in colour and less opaque. After a few hours it will be set enough to leave alone and also to use. Best served room temperature. You can keep it chilled but it will be more like cookie dough consistency.

NB: If it is spread on toast it will melt VERY fast and turn more to look like oil. Would be best served on scones or cakes.

NB: If you don't want to use coconut oil you SHOULD be able to switch to unsalted butter too which would be better for toast. I haven't tried making it using butter but no reason it wouldn't work, it would use the exact same method as above but would need to be keep chilled.