Bastogne biscuits are a Belgian biscuit – I think Bastogne is at least a city in Belgium, but you cannot always take that as a guide.
Have you ever bought Bastogne biscuits in the supermarket and tasted it and then it makes you crave for more that you want to try to make your own version of it? If yes, then you surely won’t be disappointed if you try to follow the steps I had prepared for you.
The biscuits or should I say, the Bastogne biscuits are filled with Christmas spices! Not that I mean spices like chili and what so ever, I mean it has a Christmas feeling engulfed in every bite of the biscuits. Though I mention Christmas, but still the biscuits can be eaten all year long. But be careful! They are very addictive.
Bastogne biscuit recipe
Behind abundance, the biscuits can last for a long time in a tightly closed can, that is, if you leave the lid on the can close and secure, because they are truly unkind that they almost attack you if they are not properly closed because they are so eager to be eaten.
Servings: 32-36 pcs (depends on the size you want)
- 100 g maple syrup
- 100 g dark muscovado sugar
- 100 butter at room temperature or cut into small piece
- 250 g wheat flour
- 1 tsp. baking soda
- ½ teaspoon. ground ginger
- 1 tsp. bumped cardamom
- ½ teaspoon. vanilla powder
- 2 tsp. cinnamon
- The mustard is from 1 unsprayed lemon
- 1 pinch of salt
How to cook Bastogne Biscuits
- Mix the syrup and sugar together in a bowl, and then whisk the butter.
- Mix all the other ingredients and pour it into the syrup mixture into a cohesive dough and then put the dough in the refrigerator for at least one hour. If the dough is too dry, add a few tablespoon of milk
- Turn on the oven at 175 ° C hot air.
- Divide the dough into smaller pieces – I split it into 4 – and make long rods of each piece of approx. 1½ cm in diameter.
- Press the sausage hard with the back of a fork so that it will tear in and make it flat and wide.
- Cut the bar into 5-6 cm long biscuits and place them on a baking sheet lined with baking paper (greaseproof).
- Bake the cakes for 10-12 minutes. They are soft when you take them out of the oven, but they become hard when they have cooled down. Finally, do not bake them until they are tough or too hard, so that you can avoid the risk of tearing your child’s teeth.
Tip: Should you have baked them for as long as they have become very hard, do not throw them out. They taste delicious and will be soft / crisp if you dip them in the coffee or tea.
Dark muscovado sugar or brown sugar
Dark muscovado cane sugar – there are also light muscovado sugar – similar to the confusion of brown dye of appearance, are sugar that is extracted from sugar cane and has been processed as little as possible. It has a mild taste of liquor rice.
Brown sugar is a mixture of sugar and cane sugar syrup. It has a caramelic flavor.
Muscovado sugar is somewhat more expensive than brown sugar – actually about three times as expensive. If you want to keep the baking budget down a little, you can choose to mix the two types of sugar in one way or another.
Preparation time: 10 minutes
Cooking time: 1 hour and 10 minutes