Since 1934, the Antwerp Handje has held a sweet spot in many Belgian cookie jars. This spring, a savoury twist joins the legacy: the Zilte Handje. Created by three-Michelin-starred chef Viki Geunes of restaurant Zilte, this flavourful biscuit is made with Swiss Le Gruyère AOP cheese and pays tribute to the rich tradition of the historic Antwerp Handje. With this creation, Belgian baking heritage and Swiss craftsmanship come together in a delicious, savoury biscuit available from May 20.
The new savoury biscuit brings together three icons: three-Michelin-starred chef Viki Geunes, the renowned Antwerp-based Philip’s Biscuits, and the globally celebrated Le Gruyère AOP cheese. The result is a true flavour experience—bold Gruyère paired with mushrooms and truffle. Crafted by Geunes and lovingly baked for the public by the artisanal team at Philip’s Biscuits, this creation is a taste of culinary craftsmanship anyone can enjoy.
A Biscuit Steeped in Legend
The Antwerp Handje is more than just a treat; it symbolizes the city’s rich history and resilience. Its roots lie in the legend of the giant Antigoon, who demanded tolls from passing ships and cut off the hands of those who refused. Roman soldier Brabo defeated the giant, cut off his hand, and threw it into the river—giving rise to the city’s name: Antwerpen, derived from “hand werpen” or “to throw a hand.” In 1934, Jewish-Dutch pastry chef Jos Hakker created the original Handje biscuit as a new culinary symbol for the city, inspired by this legend. During World War II, Hakker became a victim of the persecution of Jews; he was deported but managed to escape and joined the resistance. As a result, his creation—the Antwerp Handje—also became a symbol of courage and perseverance for the city and its people. To this day, Philip’s Biscuits continues to keep this heritage alive by baking the biscuits with care for both locals and visitors from around the world.
Culinary Heights
The recipe for the Zilte Handje was developed by Viki Geunes. Zilte is one of only two three-star restaurants in Belgium, awarded 18.5/20 by Gault & Millau, and a member of both Relais & Châteaux and Les Grandes Tables du Monde. Geunes is known for his uncompromising precision and refinement. From his restaurant atop the MAS museum in Antwerp, he serves dishes where technique meets emotion. Every creation is an exercise in balance—pure and thoughtful. The panoramic view of the Scheldt and the city sets the scene for an experience that combines refinement with warmth. With the same commitment to craftsmanship and flavour, Geunes now serves as an ambassador for Le Gruyère AOP. Recognising a top-quality product when he tastes it, he brings out its purest flavours with mastery. His savoury tribute to the Antwerp Handje with Le Gruyère AOP reflects this philosophy—a subtle bridge between tradition and innovation, brought to life with Zilte’s signature finesse. Just as in his restaurant, which he runs with his wife, daughter, and son-in-law, this biscuit represents shared craftsmanship.
A Swiss Classic That Shines in Simplicity
Le Gruyère AOP is a Swiss classic, celebrated for its rich and refined taste. This hard cheese has been made for centuries according to traditional methods in the Gruyères region and throughout western Switzerland. The process is one of simplicity and purity: the star ingredient is fresh raw milk from cows that graze on alpine meadows in summer and eat hay in winter. It takes an impressive 400 litres of milk to produce a single 35 kg wheel. The ageing process lasts a minimum of five months, during which each wheel is carefully turned and washed with brine in maturation cellars. The AOP label guarantees that each wheel meets strict standards and is produced exclusively in the designated region. This makes Le Gruyère AOP an authentic product, deeply rooted in the mountains and lush green pastures of western Switzerland.
“Le Gruyère AOP is the result of centuries-old craftsmanship. Its refined and distinctive taste reflects not only the richness of the Swiss alpine meadows but also the dedication of generations of cheesemakers. The same passion for local quality and refined craftsmanship can be found in chef Viki Geunes and Philip’s Biscuits. Together, we honour the essence of culinary heritage and savoir-faire with a biscuit that is small in size but rich in character.” – Vincent Bresmal, Country Manager – Switzerland Cheese Marketing Benelux
Viki Geunes x Le Gruyère AOP
Three-star chef Viki Geunes has been a proud ambassador of Le Gruyère AOP for several years. His passion for excellence and flavour took him to Switzerland, where he explored the cheese’s authentic production and met the local artisans. Le Gruyère AOP has long featured in his creations and plays a prominent role on his famous cheese chariot. This collaboration has resulted in culinary innovations that spotlight the deep traditions of Le Gruyère AOP. On the exterior of the MAS museum, home to Zilte, dozens of aluminium hand sculptures gleam—symbolising the connection between Antwerp and the world, and paying tribute to the patrons who support the museum.
“As ambassador of Le Gruyère AOP and chef of Zilte, I am proud to contribute to connecting authentic flavours with the rich traditions of Antwerp. Creating a biscuit inspired by the heritage of the Antwerp Handjes, in collaboration with this refined Swiss cheese, reflects my passion for quality and genuine craftsmanship. This biscuit tells a story of connection, flavour, and respect for culinary traditions.”
– Viki Geunes
Philip’s Biscuits: Longstanding Guardian of the Antwerp Handje
Philip’s Biscuits, the bakery producing the Zilte Handje, is a heartfelt tribute to Belgian baking craftsmanship. Located in the heart of Antwerp, this boutique is known for its fresh, refined cookies. Their specialty? The iconic Antwerp Handjes—crisp, buttery biscuits made with almonds and pure passion. For many years, they have lovingly preserved and produced this local delicacy, making them the ideal partner to help bring this new flavour experience to life. The Philip’s Biscuits shops radiate nostalgic charm, filled with iconic tins and irresistible treats. Their artisanal quality has made the brand a favourite among locals and tourists alike, all seeking a true taste of Belgium. The new Zilte Handje with Le Gruyère AOP is set to become a new highlight in their assortment.
“At Philip’s Biscuits, we cherish our traditions and bake with love using artisanal recipes. For us, it’s all about the purest ingredients and authentic flavour experiences. We’ve proudly upheld the Antwerp Handje as a symbol of our city for years. Inspired by this iconic biscuit, we developed a unique creation together with Viki Geunes—blending the rich, refined taste of Le Gruyère AOP with our baking expertise. This biscuit is a crisp tribute to quality, passion, and the joy of true Belgian baking.”
– Maxim Painblanc, Philip’s Biscuits
Practical Information
Those eager to taste this creation by chef Viki Geunes can enjoy it at his restaurant from the end of May: at Zilte, the savoury hand-shaped biscuit will be served with the cheese selection and offered as a take-home treat.
Philip’s Biscuits will bring this new creation exclusively to the public. Starting May 20, the biscuit will be available at:
- Their four shops in Antwerp, Mechelen, and Ghent
- Their online store: philipsbiscuits.be
- The MAS museum shop
- A selection of specialty cheesemongers
