Couque de Dinant

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An iconic honey biscuit from Wallonia, baked until very hard and deeply caramelized, traditionally broken into pieces or softened in coffee.

Serves: 10 people

Preparation time: 14 min

Ingredients

• all-purpose flour – 2 cups
• runny honey – 3/4 cup plus 1 tbsp

Method

1. Preheat the oven to 575°F and line a sturdy baking sheet with parchment paper.
2. Warm the honey gently until fluid but not boiling.
3. Add the flour and mix into a very stiff dough.
4. Knead the dough briefly until it becomes smooth enough to press out.
5. Roll or press the dough to about 1/4 inch thick and cut or mold it into small shapes.
6. Bake the biscuits for 8 to 10 minutes until they are a deep golden brown.
7. Let them cool completely; they will become very hard as they set.
8. Serve them in small pieces or soften them slightly in coffee before eating.