Beschuit

Beschuit is a Dutch rusk: a crisp, twice-baked biscuit that is thinner and drier than most crackers. It is typically made from wheat flour, water, yeast, sugar, and salt, and baked until firm, then dried further to achieve its characteristic crunch. Beschuit is usually round or oval and has a very light, pale color. It is commonly eaten with coffee or tea and can be served plain or with toppings such as butter, cheese, or jam.

Production and varieties: The dough is rolled into a very thin sheet, cut into shapes (most often rounds or small ovals), and baked once to set. After cooling, the pieces are baked again at a lower temperature to remove moisture and create its characteristic dryness and long shelf life. Commercial beschuit comes in standard sizes, while regional versions may differ in thickness and texture. Some varieties may include flavorings or toppings such as sugar crystals, though the plain version remains the most common.

Cultural use: The best-known use is beschuit met muisjes, a traditional combination for welcoming a newborn, where buttered beschuit is topped with muisjes—anis-flavored, sugar-coated seeds—in pastel colors such as pink or blue. The practice remains a common part of Dutch birth celebrations. Beschuit is also widely used as a breakfast item and, in various preparations, can serve as a neutral base for canapés and hors d'oeuvres.