Couque de Dinant (Belgian cookie) Recipe
Couque de Dinant (Belgian cookie)
Flavors of Namur
Total time: 30 to 60 minutes

Preparation time: 20 minutes
Baking time: 15 minutes

Difficulty: Requires a certain dexterity
Chef's Note

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.

- 100 g (3 1/2 oz.) wheat flour (1 measure)
- Multi-flower honey (0.3 measure)
- Melted granulated sugar (0.1 measure)
- Baking powder: a pinch
  1. Mix all the ingredients into a firm dough.
  2. Knead the dough and roll it out. The thickness will depend on the mold you are using.
  3. Cut out the dough with a cookie cutter that matches the mold you are using.
  4. 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.
  5. Immediately unmold the dough.
  6. Transfer to a lightly oiled baking sheet.


  1. Bake in a preheated 300° C (575° F) oven for 15 minutes. The cookies are done once the honey is caramelized.

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.


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