Bruges that beautiful
This golden, crispy and well-known butter waffle is today still being baked according to a 19th century secret family recipe. In 2006, the VLAM (Flemish Centre for Agriculture and Fishery Marketing) granted the natural butter waffle of Biscuiterie Jules Destrooper the official quality label ‘Regional Westhoek product’. In the Westhoek this waffle is called a ‘lukke’. The origin of this name lies in the fact that this waffle was a New Year’s present. It used to be common for children to wish their godfather or godmother a happy (in Dutch 'gelukkig') New Year. In exchange for this New Year’s greeting they would receive these thin hard waffles, sometimes combined with a shot. Every woman had her own recipe and baking the waffles was part of a ritual which started on Boxing Day and continued up to New Year’s Eve. Baking these ‘lukken’ was a typical home industry. Every house had its own recipe and a special waffle iron made by the local blacksmith.
Did you know that the butter waffles in these boxes, also known as 'Lukken' in West Flanders, originate from a regional tradition? For more than one hundred years it has been a New Year's tradition to bake these delicious waffles. The waffles were made to bestow luck on the recipient for the New Year, hence the nickname 'Lukken'. Jules Destrooper thought that these wishes should not be restricted to New Year and West Flanders only, so he made sure everyone could enjoy these lucky waffles all year long. Today, Biscuiterie Jules Destrooper is proud to continue this tradition. That is why 'Lukken' are still produced according to the same authentic recipe. Enjoy our traditional butter waffles. We hope to give you, your family and friends much joy and many happy moments!
This delicate biscuit made with real butter, sugar candy and ripe soft almonds from Valencia in 1886 laid the foundation of Biscuiterie Jules Destrooper. Originally the biscuit was a business gift for the customers of Jules Destrooper, a merchant of colonial wares. The biscuit was very much appreciated and soon the first orders starting coming in. Almond thins are, according to the ‘Academy for Regional Gastronomy’, a speciality of Brussels, Veurne as well as Lo-Reninge, and are closely related to speculoos. In fact, they are are often confused with speculoos in recipe books. The reason is clear: the two biscuits share many ingredients. Both are prepared with brown sugar and a mixture of ground nutmeg, cinnamon, coriander, ginger powder and cloves, all traditional spices for baking biscuits and cake. This tough cake dough must be left overnight in a cool place. The next day the dough is sliced very finely and place on a baking tray to be baked.
Did you know that the biscuit was first used as a corporate gift for the clients of Jules Destrooper? It was such a success that more and more orders started to come in. The rest is history...