Traveling to the south of Belgium, Chapter 4 steps into Dinant. The new sweetling is named after this Walloon city, and it is called “Couque de Dinant”.
Couque de Dinant is a special biscuit made with only two ingredients: wheat flour and honey. Usually decorated with animal shapes, floral motifs and views of the city; the biscuits are cooked for about 15 minutes. While cooling, Couques de Dinant become absolutely hard.
As they are extremely hard and also fairly large in size, it is best to avoid biting them directly. Breaking them into pieces, leaving them to melt in the mouth or dipping them into coffee or tea are possible options to handle these tough biscuits.
Couques de Dinant are made and sold throughout the whole year in Dinant, and they are also distributed to other Belgian cities. These biscuits are especially popular among the tourists while Belgians consume them mostly around Christmas time. In fact, the biscuits are not only consumed but also used for decorating Christmas trees.
Although the recipe is not at all a secret, the origin of the biscuits remain unknown. Some believe that the biscuits were first made during Liége wars in the 15th century. As the inhabitants only had wheat flour and honey, they made a dough with what they had. The result was the famous Couque de Dinant.
‘Til the next sweet stop.