Couque de Dinant

Ingredients

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 300g (1 cup) honey 300g (1 cup) honey
• 200g (1 cup) granulated sugar 200g (1 cup) granulated sugar
• 100g (1/2 cup) unsalted butter 100g (1/2 cup) unsalted butter
• 1 tsp ground cinnamon 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg 1/2 tsp ground nutmeg
• 1/2 tsp ground cloves 1/2 tsp ground cloves
• 1/2 tsp salt 1/2 tsp salt

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 4g
• Carbohydrates (total, sugars): 42g, 25g
• Protein: 4g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, ground cinnamon, ground nutmeg, ground cloves, and salt.
2. 2.
   In a saucepan, melt the butter over low heat. Add the honey and granulated sugar, stirring until well combined.
3. 3.
   Pour the honey mixture into the dry ingredients and mix until a firm dough forms.
4. 4.
   Preheat the oven to 180°C (350°F).
5. 5.
   On a lightly floured surface, roll out the dough to a thickness of about 1 centimeter (0.4 inches).
6. 6.
   Using cookie cutters or a knife, cut out desired shapes from the dough.
7. 7.
   Place the cut-out shapes on a baking sheet lined with parchment paper.
8. 8.
   Bake for approximately 15-20 minutes, or until the pastries turn golden brown.
9. 9.
   Remove from the oven and let them cool completely before serving.

Treat your ingredients with care...

• Honey — Use a good quality honey for the best flavor and aroma.
• Ground cinnamon — Adjust the amount according to your personal preference for spiciness.

Tips & Tricks

• To achieve the desired hardness, make sure to bake the pastries until they turn golden brown.
• Experiment with different shapes and sizes to add variety to your presentation.
• Serve Couque de Dinant with a cup of hot tea or coffee to complement its flavors.
• Store the pastries in an airtight container to maintain their texture and freshness.
• For an extra touch of sweetness, drizzle some melted chocolate over the cooled pastries.

Serving advice

Serve Couque de Dinant as a delightful accompaniment to afternoon tea or as a sweet treat after a meal. Pair it with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert experience.

Presentation advice

Arrange the Couque de Dinant on a decorative platter, allowing the intricate designs to be showcased. Dust them with a sprinkle of powdered sugar for an elegant touch. Consider adding a sprig of fresh mint or a few berries as a garnish to enhance the visual appeal.