Sift the flour and mix with a pinch of salt, a few tablespoons of gingerbread spices and cinnamon powder. Do not be too frugal with the spice. Make a well in the seasoned flour and pour in the slightly warmed honey. Knead to a smooth dough. Divide the dough over different baking molds that have been pre-smeared with butter and sprinkled with flour. Brush the dough with water. Put the baking tins in an oven preheated at 250 to 300°C. Stay near the oven and bake the cookies until they are hard as a stone. Allow to cool before demoulding.

Couques de Dinant

  

600 g of liquid honey 800 g of pastry flour gingerbread spices cinnamon powder salt butter
The Dinant cake dates from the 15th century and used to be baked with spelled flour. The cakes are made in wooden baking molds.
Foto: Wikimedia
A Recipe Guide For The Amateur Chef Belgian Cuisine

Couques de Dinant  

Sift the flour and mix with a pinch of salt, a few tablespoons of gingerbread spices and cinnamon powder. Do not be too frugal with the spice. Make a well in the seasoned flour and pour in the slightly warmed honey. Knead to a smooth dough. Divide the dough over different baking molds that have been pre-smeared with butter and sprinkled with flour. Brush the dough with water. Put the baking tins in an oven preheated at 250 to 300°C. Stay near the oven and bake the cookies until they are hard as a stone. Allow to cool before demoulding.
600 g of liquid honey 800 g of pastry flour gingerbread spices cinnamon powder salt butter
The Dinant cake dates from the 15th century and used to be baked with spelled flour. The cakes are made in wooden baking molds.
Photo: Wikimedia
a recipe guide for the amateur chef Belgian Cuisine