Bastogne cookies

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 cookies

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

  1. Mix the syrup and sugar together in a bowl, and then whisk the butter.
  2. 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
  3. Turn on the oven at 175 ° C hot air.
  4. Divide the dough into smaller pieces – I split it into 4 – and make long rods of each piece of approx. 1½ cm in diameter.
  5. Press the sausage hard with the back of a fork so that it will tear in and make it flat and wide.
  6. Cut the bar into 5-6 cm long biscuits and place them on a baking sheet lined with baking paper (greaseproof).
  7. 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


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Bastogne cookies

17 Responses

  1. Small correction; the Bastogne cookies are French, and have no ties to the Belgian city with the same name.

  2. I think there’s a mistranslation here – “The mustard is from 1 unsprayed lemon”
    Do you mean zest?

    1. HI GT

      Apologies for the confusion. You are correct; there seems to be a mistranslation in the previous response. In a biscuit recipe, “the mustard from 1 unsprayed lemon” doesn’t make sense. The correct term should indeed be “zest.”

      Here’s the corrected version of the Bastogne biscuit recipe:

      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
      Zest of 1 unsprayed lemon
      1 pinch of salt

      I hope you find this version more accurate and helpful. Happy baking!

      Best Regards,

  3. HI!!
    What is “The mustard is from 1 unsprayed lemon”? Is there maybe another way you can say this?
    Is it all of the yellow skin shaved off a lemon? Thanks for the help!! I can’t wait to make these.

    1. HI Jenn,

      Apologies for the confusion caused by the phrase “The mustard is from 1 unsprayed lemon.” It seems there might be a misunderstanding or an error in translation. The correct term for that ingredient should be the “zest of 1 unsprayed lemon.”

      To clarify, lemon zest refers to the outermost layer of the lemon peel, which contains the flavorful essential oils and adds a bright, citrusy flavor to your recipe. You can obtain the zest by grating or finely shaving the yellow part of the lemon peel using a zester, a fine grater, or a microplane.

      So, the correct way to say it would be: “Zest of 1 unsprayed lemon.”

      I hope this clears up any confusion, and I wish you a successful and enjoyable baking experience with your Bastogne cookies! If you have any more questions or need further assistance, feel free to ask. Happy baking!

      Best Regards

  4. What does it mean “mustard” from unsprayed lemon? Zest?

    1. Hi Dawne,

      I apologize for the confusion. Yes, you are correct. “Mustard” is not the appropriate term, and it should be “zest” from an unsprayed lemon.

      So, to clarify, the correct term should be: “Zest of 1 unsprayed lemon.”

      I hope this clears up the confusion, and I wish you success in making the Bastogne cookies with the correct ingredients. If you have any more questions or need further assistance, feel free to ask. Happy baking!


  5. Thank you so much for posting this! My husband and I had been introduced to “LU” spice cookies in Iceland, but aren’t able to get them where we live.They can sometimes be ordered from amazon , as “Bastogne, but they’re not always available, and are super expensive. I had been looking everywhere for a recipe, but none up till now was quite right (too bready, not spicy enough, just weird, etc.). This recipe is perfect! the lemon zest is a wonderful addition, and the muscavado sugar makes a huge difference. I intentionally cook them a bit longer so I can dunk them – they’re perfect with tea in the winter. Thanks again!

  6. Ok, the mustard thing is puzzling but no one asked about the “bumped” cardamom? I’m bummed.

    1. I expect this is ground cardamon or crushed cardamon. The mustard bit is weirs, but I expect it should be the finely grated zest of a lemon. I’ve not yet tried this recipe, but it sounds great! I used to get Bastogne biscuits as a kid in Holland and never found a recipe for it.

      1. Hi ACR,

        You are absolutely right! “The mustard is from 1 unsprayed lemon” was indeed a strange and puzzling phrase that doesn’t belong in the recipe : ). The lemon zest adds a delightful citrus flavor to the Bastogne biscuits, enhancing their taste.

        As for the cardamom, you can use ground cardamom or slightly crushed cardamom seeds, as you suggested.

        I’m glad you are excited to try the Bastogne biscuit recipe! These cookies have a wonderful spiced flavor, and and I’m sure they will bring back fond memories of your time in Holland. Enjoy baking and savoring these delicious treats! If you have any more questions or need further assistance, feel free to ask. Happy baking!

        Best Regards

    2. HI Martine,

      Apologies for the confusion and for not addressing the “bumped” cardamom part in the original response. It seems there might be some errors in the translation or interpretation.

      Cardamom is a spice with a wonderful aromatic flavor commonly used in baking and cooking. There’s no such thing as “bumped” cardamom in culinary terms. It’s possible that the term “bumped” is a mistranslation or a misunderstanding.

      If you encounter a recipe that mentions “bumped” cardamom, it’s best to assume it refers to either “ground cardamom” or “whole cardamom pods” with seeds lightly crushed. However, to ensure accuracy, it’s always a good idea to refer to a reliable recipe or cooking source.

      Once again, I apologize for any confusion, and I hope this clarifies the cardamom aspect. If you have any more questions or need further assistance, feel free to ask! Happy baking!

      Best Regards,

  7. Correction for the comment by Jean. Bastogne cookies are Belgian. The original were manufactured by a Belgian cookie companies that was eventually bought out by LU, a French company, but the Bastogne cookie is Belgian, thank you,

  8. I thought I had hit the motherlode. Instead, I dropped a load. I don’t know what I did wrong but these taste like crap. Cardboard would be better (and spicier). Has anyone tried these? I translated the recipe and followed it religiously. The only variation could have been the maple syrup. Real maple syrup should probably be used. If I ever find those cookies on the store shelf again, I’ll buy a bunch and then I can compare. If I make them again, I’ll double the spices. Anybody else???

  9. This is the only site on the Internet with any mention of “bumped cardamom.”

    1. Hi Paul,

      You are correct, and I apologize for the confusion caused by the term “bumped cardamom.” “Bumped cardamom” is not a standard culinary term, and there is no known use of it in recipes or cooking practices. The correct and common terms for cardamom are “ground cardamom” and “whole cardamom pods.”

      If you are looking for a recipe that includes cardamom, you can use either “ground cardamom” or “whole cardamom pods” as per the recipe’s instructions or your preference.

      If you have any more questions or need assistance with any recipe or culinary topic, feel free to ask. I’m here to help!

      Best Regards,

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