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 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.
Butter crispThis golden, crispy and well-known butter waffle is today still being baked according to a 19th century secret family recipe. In 2006, the VLAM 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.
Almond thinsThis 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.
Butter WaffleA hard vanilla waffle with pure butter and excellent fragrances after an original recipe by Jules Destrooper which was only commercialised by the third generation. The actual connection with Paris, if any, is unclear. In the past much research was done into what made a waffle Dutch, Frisian, Flemish or French, or what associated it with Maastricht, Namur, Brussels, Liège or Paris. Is it the preparation method, the shape, the garnishing? The issue remains unsolved. Fact is that the origins of waffles can be traced back to Belgium, as well as the Netherlands and Germany. In all three countries both waffle irons and waffle recipes are frequent.
Cinnamon biscuit enrobed with milk and pure chocolateFor this crispy butter biscuit, cinnamon from Indonesia is used. It is dipped in real Belgian chocolate and finished with white lines. For true gourmets.
Cinnamon biscuits enrobed with pure chocolateA crispy baked cinnamon biscuit, richly decorated with Belgian chocolate. Cinnamon originates from the shoots of the cinnamon tree. The outer bark of the shoots is removed and the inner bark is kept. This bark curls as it dries and the resulting cinnamon stick is used as a spice.
Lace biscuit with cashew nutsThe 'kletskop' (literally: bald head), as it is locally referred to, is prepared according to a regional recipe. It is a very thin, crispy, sweet biscuit with ground cashew nuts. It originates in the 17th century, when it was called a ‘kanteling’, probably referring to the fine and crispy appearance of the biscuit. It is made with sugar, eggs, ground cashew nuts and butter. When these biscuits leave the oven they are soft and pliable, but on cooling down they become crispy and hard. Precisely where these gingersnaps originate – in Bruges or Veurne – is still a subject of heated debate between the two cities. In Bruges they are called ‘dentelles de Bruges’ (Bruges lace), in Veurne ‘kletskoppen’. Some people claim that a baker studying in Bruges took the recipe to Veurne...
Almond florentineThis delicacy is a crispy caramel biscuit with almonds, dipped in Belgian chocolate. In the professional pastry literature, two types of Florentines are described: the German and Swiss varieties. The German variety is made with chopped and sliced almonds and finished with chocolate, just like our version. The Swiss variety contains the same ingredients to which bigarreaux (hard candied cherries) are added. This biscuit is known all over Europe in various forms. The name ‘Florentine’ probably refers to the Italian city Florence. The biscuit was supposedly created at the French court in honour of a visit from the Medici family from Florence. But as with many stories of origin for pastry, this story is also difficult to verify.
Almond thins enrobed with dark chocolateA delicate biscuit made with pure butter, sugar candy and ripe soft almonds, richly covered in Belgian pure chocolate. This variety of the original almond thin arrived 125 years after the foundation of Biscuiterie Jules Destrooper.
Apple thinsRefined sweet crumbly biscuit with a selection of apple pieces from Normandy. This French region is well known for its many apple varieties and gastronomic recipes using them as ingredients. Candied apple pieces give this biscuit a fresh touch.
Chocolate thinsThis crisp, baked candy biscuit is covered with milk chocolate, white or dark chocolate. The candy sugar in this biscuit is still made with respect for tradition in Belgium. Candy sugar was initially a luxury product traditionally given to important guests. Later it became available at pharmacies after which it finally became generally available at the grocer’s. The candy sugar in this biscuit is still made with respect for tradition in Belgium.
Hazelnut florentines with crispy riceA crispy, caramelised biscuit covered in Belgian chocolate and enriched with crisped rice. It is a variant on the well-known almond Florentine.
Chocolate covered biscuits with crispy riceThis crispy biscuit with puffed rice is available with milk or dark chocolate.
Ginger thinsA crisp cookie with a lively flavour of ginger and a touch of cinnamon. Ginger is well known for its healing properties. It is said that eating a piece of ginger is helpful against travel sickness and a sore throat, and has a positive influence on the circulation.
Cinnamon butter thinsJules' cinnamon butter thin is a light butter biscuit baked with a touch of cinnamon.
Spread of Caramelized BiscuitsGabriella, our speculoos biscuit, has been processed into a delicious smooth spread. It is perfect for a sandwich, but can also be used to finish cakes or cupcakes.
Jules Destrooper Ice CreamDiscover now the delicious, full and authentic taste of the Jules Destrooper Ice Cream. Available in Butter Crisp, Almond Thin, Caramelized Butter Biscuit and Lace Biscuit. This new moment of indulgence was created in cooperation with Crème de la Crème (http://www.cremedelacreme.be)
AmeliaA delicious biscuit that combines the refreshing taste of coco with real Belgian milk chocolate. Amelia was married to Adolphus Destrooper and was the mother of Jules Destrooper, the founder of the Biscuiterie. Her love for exotic flavours can always be found in the biscuits of Jules Destrooper. A delicious biscuit that combines the refreshing taste of coco with real Belgian milk chocolate.
ElviraElvire was the wife of Jules Destrooper Junior. This crunchy leaf-shaped butter biscuit is dedicated to her. It is finished with a thin layer of pure Belgian chocolate. Besides caring for her large family she was, without a doubt, the strong woman behind her successful man. She was a very clever person with enormous enthusiasm. In the company she was responsible for managing the employees. She was a beloved person at the weekly butter market, despite her strict quality standards. She tasted the butter of all the farmers and decided which of them would be allowed to supply their top wares.
GabriellaA tasteful caramelised butter biscuit that brings a centuriy-old authentic recipe to life. The production of speculoos was started in 1970, after the takeover of Van Loo in Brussels by Jules Destrooper. Van Loo had a long tradition in baking speculoos or Petits Sujets. Between 1970 and 1985, these biscuits were sold under the name Van Loo. In 2006, the production was renewed under the name Jules Destrooper. It is said that speculoos originated in the 17th century. Its origin is linked to the import of larger quantities of spices due to the foundation of the East India Company. The spice trade dates back to Roman times. The Roman trade routes were later used by the Arabs. In the Middle Ages, spices were real luxury products and therefore very expensive. They were considered sacred and their fragrance was associated with paradise.