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Couque de Dinant
Couque de Dinant: Dinant's rock-hard honey biscuit pressed in carved moulds
Couques de Dinant are the famously hard honey biscuits of Dinant on the Meuse, made only of flour and honey, pressed into carved wooden moulds showing castles, animals and the town's skyline, and baked so hot that the honey caramelises into a very hard, glossy biscuit. Dinant bakers say they keep for years; locals let a piece melt slowly in the mouth rather than biting. Honey is traditional; golden syrup makes a vegan version. A common mistake is a soft dough; it must be stiff enough to hold the mould's detail. Chef's tip: dust the mould with flour, press hard and tap the dough out sharply.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 8
Ingredients
For the couques
- 9 oz runny honeyor golden syrup for a vegan version
- 10 ½ oz plain flour
- 2 tbsp water
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Method
0/5 doneStep 1: Warm 9 oz runny honey with 2 tbsp water until runny, then mix into 10 ½ oz plain flour and knead into a stiff, smooth dough. Rest 1 hour.
Step 2: Heat the oven to 475°F (fan 450°F). Flour a carved biscuit mould and press pieces of dough in firmly. Common mistake: a soft dough; no pattern.
Step 3: Tap out onto a lined tray, or roll the dough 7 mm thick and cut shapes.
Step 4: Bake for 8–10 minutes, until deep golden and glossy.
10 minStep 5: Cool completely; they harden as they cool. Store in a tin.
Nutrition per serving
- Calories
- 210 kcal
- Protein
- 3 g
- Carbs
- 50 g
- Fat
- 0 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does couque de Dinant take?
- About 60 minutes in total: 30 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of runny honey?
- Maple syrup or golden syrup, same amount.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
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