A weekend-morning recipe for relaxed sundays: sweet waffels. What I like best about them, is that you can topp the waffels with whatever floats your boat. Whipped cream and cherry compot like in the picture. Plain yogurt, honey and appel. Or skyr with banana. Just powdered sugar. Or nutella. And not only on sunday mornings, also on long car drives (for example a road trip to Berlin 2013) or as a picknick guest, these waffels can shine.
Recipe – Waffels
Amount: 8 portions
Prep time: 30 minutes
150 g soft bztter
90 g white sugar
1 pack vanilla sugar (or 1 Tsp Vanilla Extract + 10 g more sugar)
1 pinch of salt
3 Tbs rum or milk
150 g flour
100 g ground almonds
Mix 150 g soft butter (if you, like me, tend to forget the butter in the fridge, you can warm it up by placing it in the microwave at 180 Watt for 1 minute) with 90 g white sugar, 1 pack vanilla sugar (or 1 Tsp vanilla extract + 10 g white sugar) and a pinch of salt until creamy.
One after the other mix in 4 eggs. Mix well after adding each egg.
Stir in 3 Tbsp rum or milk.
In the end add 150 g flour and 150 g ground almonds to the dough and mix everything until well incorporated.
Let the waffel dough rest at room temperature for 10 minutes.
Now start baking the waffels one by one. For waffels more on the soft side, take them out fairly light, for waffels more on the crispier sight, let them brown.
For the cherry compot: Add some juice of a glass of pitted cherries to a pot. Mix 1 Tbsp starch into the liquid. Now add the remaining cherries and their juice to the top and cook down. Can be seasoned with a bit of cinamon.
Will keep another day wrapped airtight outside of the fridge.