Gelukswafels

 

INGREDIENTS

250g (9oz) unsalted butter

2 medium eggs

475g (1lb 1oz) caster (superfine) sugar

⅛ tsp salt

2 tbsp cognac or rum (or water, if you don't want to use alcohol)

500g (1lb 2oz) flour

Method

Step 1

Melt the butter in a small saucepan over low heat and let it cool.

Step 2

In a large bowl, whisk the eggs with the sugar, salt and cognac, then add the melted butter and combine well. Sift in the flour and knead to a smooth dough. Transfer the dough to an airtight container and leave to rest overnight in a cool place (not in the fridge).

Step 3

The next day, measure 20g (¾oz) nuggets of dough and shape them into ping pong-sized balls (2cm) or fat cigars, depending on the shape you want to achieve.

Step 4

Let your shallow electric or stovetop waffle iron get very hot and bake each waffle for 2-3 minutes or until they are a deep golden colour. Seconds mean the difference between golden and dark brown. There is no need to grease the irons as the dough doesn't stick. Once cool, store the waffles in an airtight container for up to three weeks.

Note

To make these waffles, you will need an ice cream cone, shallow electric or stovetop waffle iron, not a traditional one. There is no substitute for a waffle iron and one with interchangeable plates is recommended.

Source: Dark Rye and Honey Cake: Festival Baking from the Heart of the Low Countries by Regula Ysewijn, Murdoch Books, 2023