Limburg Hard Waffles


This is my grandmother’s delicious, old-fashioned recipe for Limburg hard waffles. They are also known as “storage waffles”, because you can keep them for a long time.

↓ Jump To Recipe

In this recipe:

The main thing:

Other stuff:

Limburg hard waffles
Veronique van Ohmydish

Made by Véronique

Published at 2023-06-20, this recipe is for 8 people and takes 30 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 23-06-2023

30 minutes 8 people Snacks
Limburg hard waffles


(✓ Tip: click to check off)

  • 250 grams of flour
  • 125 grams room temperature butter
  • 125 grams of sugar
  • 1 egg
  • vanilla sugar, vanilla extract or a little lemon juice
Limburg hard waffles ingredients
↑ click on the photo to enlarge

Kitchen equipment

(✓ Tip: click to check off)

  • electric stand mixer or knead the dough by hand
  • cling film
  • waffle iron (with small squares)
  • silicone brush
  • spatula
  • cooling rack

Limburg Hard Waffles

30 minutes 8 people Snacks

View the original recipe via:

tip: you can knead the dough by hand or use an electric stand mixer.

Preparation – 10 minutes + waiting time

Combine the flour with the sugar and vanilla sugar (if using). Add the butter little by little while kneading. Add an egg and, optionally, vanilla extract or lemon juice to taste.

Knead into a dough ball and wrap in cling film. Leave the dough to rest in the fridge for at least half an hour to an hour. You can work the dough better when it is cold.

Limburg hard waffles
Limburg hard waffles

Baking the Limburg hard waffles – 20 minutes

Heat the small square waffle iron. Divide the dough into small balls of about 30 grams each. The waffles are tastier if they are not too large.

Grease the waffle iron with butter. Place a ball of dough in the waffle iron. Close the iron and press it so that the ball flattens to a thin disc.

Limburg waffles in the waffle iron
Limburg waffles in the waffle iron

Bake the waffle until beautifully golden brown; it will only become hard and crispy once left to cool on a rack after cooking. Repeat for the remaining dough balls. You can make around 16 small waffles with this amount of dough.

Store the hard waffles in a tightly closed container. Enjoy!

Rank this recipe!
0 votes

Limburg Hard Waffles: frequently asked questions

When are Limburg waffles usually eaten?

Limburg waffles are from The Netherlands, both soft and hard, are mainly eaten around New Year. 

Is there milk in Limburg waffles?

The soft Limburg waffles contain milk, the more milk you add, the softer the waffles will be. Hard waffles do not contain milk, as they are made from a dough, not a batter.