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Homemade Bastogne biscuits

Homemade Bastogne Biscuits – A recipe for crispy and delicious homemade Bastogne biscuits.

The Bastogne biscuits are stored in cake tins in a dry place, where they can stay fresh for a few months.


It is important that the biscuits are baked well, so they are completely crispy when cooled. If they are too soft, they won’t last very long. I baked mine for about 12 minutes, but they can always be baked for a few minutes extra.


Hjemmebagte Bastogne kiks

Småkager for 8-10 persons
Preperation 1 t. / Cooking 12 min. / Total 1 t. 15 min.

Homemade Bastogne biscuits (makes about 30)

100 g dark syrup

100 g brown sugar

1 egg yolk

100 g butter, softened

250 g all-purpose flour

2 tbsp. cinnamon (12 g)

1 little pinch of salt

1 tsp. vanilla sugar

250 ml buttermilk

1 tsp. baking soda


Homemade Bastogne biscuits

Whisk the dark syrup and brown sugar lightly for 1 minute. Add the egg yolk and whisk well. Then add the softened butter and whisk again. Mix the flour, cinnamon, salt, and vanilla sugar together in a bowl. Then add it to the dough and whisk it together. Stir the baking soda into the buttermilk and whisk it into the dough. The dough should be a little soft. Refrigerate the dough for 1 hour (it can be refrigerated for a maximum of 12 hours to add even more flavor.)

Heat the oven to 175 C convection.

Form ca. 30 equal balls of 18 g each. Roll each ball into an oblong sausage (see photos) and put them on about 2 baking trays lined with baking paper. Press a straw or a chopstick (wet it first) into the dough twice to make grooves in the dough. Bake the Bastogne biscuits for about 12 minutes. They rise when they bake and expand a little, which means the grooves may fade a little or disappear, so just when they come out of the oven, the grooves can be made again so they are clear. Allow the biscuits to cool completely on a baking sheet before storing in a cake tin at room temperature. Enjoy!

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