John Myers
Brussels Waffles with Gingerbread Spice
The perfect brussels waffles with gingerbread spice recipe with a picture and simple step-by-step instructions.
- 200 g Margarine or butter at room temperature
- 110 g Raw cane sugar
- 3 packet Vanilla sugar
- 4 Pc. Free range eggs or organic
- 350 g Organic wheat flour 550
- 10 g Baking powder
- 1 pinch Salt
- 200 ml Milk
- 70 ml Natural carbonated mineral water
- 15 g Gingerbread spice from Ostmann
- Some rapeseed oil to brush on …
- First put the first 3 ingredients in a mixing bowl and stir until creamy. Then stir in one egg at a time and mix well. Then stir in the flour, baking powder and gingerbread spice alternately with the milk. Don’t forget a pinch of salt. At the end just stir in the mineral water (for me it was Heppinger), so that a viscous dough is formed.
- Preheat the waffle iron and let the dough stand for about 20 minutes. When the Belgian waffle iron is at the right temperature, add about 2 large serving spoons to the waffle iron and close the appliance. I let the waffles bake for a very long time. It all depends on the device. My Russel-Hobbs takes a little longer, but the waffles are awesome. Have fun with Christmas Brussels waffles! PS: The Christmas season doesn’t end until the beginning of February … so you can still do it if you feel like it! And I enjoyed the waffles with Canadian maple syrup … a dream!
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