To begin, preheat your oven to 180°C (350°F). Prepare a baking sheet by lining it with parchment paper. This will prevent the biscuits from sticking during baking.

In a large mixing bowl, sift the all-purpose flour to remove any lumps and ensure a smooth dough. Gradually pour in the honey while stirring with a wooden spoon. The dough will initially appear sticky, but keep mixing until it starts to come together into a firm, malleable mass.

Transfer the dough onto a clean work surface lightly dusted with flour. Knead the dough gently for about 5 minutes until it becomes smooth and pliable. If the dough feels too sticky, add a small amount of flour, a tablespoon at a time.

Once the dough is ready, divide it into four equal portions. Roll out each portion to a thickness of about 1 cm (⅜ inch). Traditional Couque de Dinant is shaped into intricate patterns, often using wooden moulds. Press the dough firmly into the moulds to imprint the designs, then carefully release the dough onto the parchment lined baking sheet. If you don’t have a mould, use cookie cutters to create simple shapes.

Arrange the shaped dough pieces on the prepared baking sheet, leaving a little space between each one to ensure even baking.

Place the baking sheet in the preheated oven and bake for 10–15 minutes, or until the biscuits develop a light golden colour. Keep a close eye on them as honey tends to caramelize quickly.

Remove the biscuits from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack. This allows the honey to set, giving the biscuits their characteristic hardness.

Once cooled, serve the Couque de Dinant as they are, or pair them with a cup of coffee or tea for a delightful snack. These biscuits are traditionally very hard, meant to be savoured slowly or dipped into a warm beverage to soften them slightly.