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