Limburg hard waffles

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.

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.

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!