Belgium’s Biscuits: Legends, Flavors, and Timeless Traditions

Belgian Biscuits: Sweet Treats with a Side of History

In Belgium, every town seems to have its own signature biscuit, often steeped in fascinating history and local legend. From Antwerp’s hand-shaped cookies, Lierse vlaaikes, to Bruges’ lace-like wafers, these sweet delicacies offer a delicious glimpse into the country’s culture and traditions.

Speculoos: Belgium’s Famous Spiced Biscuit

Perhaps the most iconic Belgian biscuit, speculoos is a light brown, crunchy treat infused with cinnamon, ginger, and other warming spices. Traditionally baked for Saint Nicholas Day on December 6, these biscuits often feature the saint’s image pressed into the dough using wooden molds.

Over time, speculoos has become a year-round favorite, commonly served with coffee in Belgian cafés. It has also evolved into a versatile ingredient, appearing as an ice cream flavor, a crumble topping for savory dishes, and even as a creamy spread that has gained international popularity (marketed around the globe as Lotus Biscoff).

Spices and Biscuits: Jules Destrooper and Delacre

Belgium’s colonial connections played a significant role in shaping its biscuit-making traditions. Jules Destrooper, a colonial trader, founded his company in 1886 and used imported spices to flavor his almond thins, now a household name.

Another big name in Belgian biscuits, Delacre, began as a chocolate maker in the late 19th century. The company was among the first to combine biscuits with pure Belgian chocolate, creating a decadent fusion that remains a favorite to this day.

A Biscuit Born of Necessity: Couques de Dinant

The town of Dinant lays claim to one of Belgium’s most unique biscuits, the couque de Dinant. This hard, honey-flavored treat traces its origins back to the 15th century, when Dinant was under siege by Charles the Bold. With limited supplies, the townspeople combined the only ingredients they had—honey and flour—into a paste, which they baked in intricately designed copper molds. The result was a rock-hard biscuit adorned with patterns of flowers, grapes, or townscapes. To this day, these biscuits remain a local staple, though they are best enjoyed dunked in tea or coffee to avoid risking a broken tooth!

More Regional Favorites with Stories to Tell

Belgium’s diverse regions have contributed their own biscuit specialties, each with a story to tell.

• Bernardins: Originating in Hainault, these almond-topped biscuits resemble a monk’s habit with a white belt. Legend has it that the recipe was passed down by Bernardin monks in Chimay.
• Mokken: Hailing from Ghent, these cinnamon- and anise-flavored biscuits date back centuries. They were reportedly a favorite of Holy Roman Emperor Charles V, who was born in the city.
• Pain à la Grecque: Despite its name, this Brussels specialty has no connection to Greece. It originated near an Augustine church where monks distributed bread to the poor. Over time, the name evolved from “bread from the gracht (canal)” to its current form.
• Kletskoppen: Known as Bruges’ “chatterbox” biscuits, these wafer-thin treats are made with almonds and hazelnuts. Their French name, dentelles de Bruges (Bruges lace), refers to their delicate, lace-like appearance.
• Antwerp Handjes: These hand-shaped biscuits commemorate the legend of Druoon Antigoon, a giant who terrorized Antwerp. According to the tale, the hero Silvius Brabo defeated the giant, cutting off his hand and tossing it into the Scheldt River. Today, the city celebrates the story with both a biscuit and a statue in its central square.

More Than Just Sweets

Belgium’s biscuits are more than a simple treat—they’re a reflection of the country’s history, culture, and creativity. Each one tells a story, whether it’s rooted in medieval survival, religious traditions, or local legends. From their rich flavors to their intricate designs, these biscuits offer a sweet taste of Belgium’s heritage.

For anyone visiting Belgium, sampling the local biscuits is a must. Not only will you enjoy an array of delicious flavors, but you’ll also take a bite out of history.