John Myers
Ingredients for 1 servings:
- 250 g butter
- 500 g rock candy
- ½ liter of water
- 3 eggs
- 300 g wheat flour
- 300 g spelt flour
- 2 packs of anise powder
- 1 pack of cardamom powder
- ½ pack of gingerbread spice
- 1 packet of vanilla sugar
- Rum to thin the batter
- 1 pinch of salt
Instructions
Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 1 hour; Total time approx. 1 day 1 hour 30 minutes
Family recipe modified
Heat the water and dissolve the rock candy in it. Dissolve the butter in the still-hot sugar water. Crack the three eggs into a bowl and beat until creamy, then add the sugar-butter mixture. Mix the dry ingredients well, then gradually add them to the egg mixture to form a smooth, runny batter. Let it rest in the refrigerator overnight so the flavors can develop. The next day, make yourself comfortable in front of the waffle iron (chair, at the right working height, etc.). Stir the batter again thoroughly, as it will thicken overnight. Add water or, like me, rum to make it runny again. The batter must be very runny so the waffles are nice and thin and tender. Now pour a small ladleful of batter into the center of the greased waffle iron and bake until thin. The waffles should be rolled into tight rolls immediately, ideally while still on the surface of the iron, and then cool on a wire rack. They are perfect when they are nice and thin, golden yellow, and crispy. Waffles that are too thick tend to be rubbery rather than crispy. After cooling, they’ll keep for a while in a tightly sealed container… unless, like ours, they’re eaten within a week. Incidentally, the rolls are especially easy to roll using Chinese bamboo chopsticks. My latest variation is diluting them with coffee liqueur (flavored grain, including anise and orange peel).
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