Couque de Dinant (Belgian cookie)TheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation time: 20 minutes
Baking time: 15 minutes
Difficulty: Requires a certain dexterity
Nutritional values
per 100 g
Energy:354 kcal
Proteins:9.9 g
Fats:1 g
Carbohydrate:74.2 g
Fibers:2.7 g
Sugar:0.2 g
Cholesterol:0 mg
Sodium:1270 mg
Calcium:338 mg
SIMILAR RECIPES
Dufflet Rosenberg's Chocolate Shortbread Cookies
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
100
g
wheat flour
multi flower honey
melted granulated sugar
1
ml
baking powder: a pinch
METHOD
- Mix all the ingredients into a firm dough.
- Knead the dough and roll it out. The thickness will depend on the mold you are using.
- Cut out the dough with a cookie cutter that matches the mold you are using.
- Place the cut outs, one at a time, into the mold. The design is formed by pressing the dough into the mold with the palm of your hand.
- Immediately unmold the dough.
- Transfer to a lightly oiled baking sheet.
Baking
- Bake in a preheated 300° C (575° F) oven for 15 minutes. The cookies are done once the honey is caramelized.
Serving
As the cookies cool, they harden (in a way, they're caramel). Thus they should be enjoyed on their own. Instead of chewing them, break off a small piece at a time and eat it like caramel. The honey will melt in your mouth and gradually release all its flavor. Couque de Dinant will keep for several months if stored in an airtight metal tin.
CHEF'S NOTES
Couque de Dinant is a hard cookie made from flour, honey and sugar. It takes its name from the town of Dinant in Belgium where it has been made since medieval times. In fact, the recipe has roots that go back much further, since it is descended from an ancient Roman recipe.
