- 50 grams unsalted buttersoft
- 140 grams granulated sugar
- 1 lemonjuice and zest
- 180 grams cake flour
- 50 grams egg
- 80 millilitres heavy cream 35%
- 1 dash kirscheau de vie, non sweet
- 20 millilitres dry white wine
- 1 piece waffle ironwith shallow plate for wafer
This recipe is actually from my mother. Throughout the year, but especially around Christmas time, she used to borrow the ”wafer iron” from my grandmother and produced those thin, sweet crisp wafers. After they wafers have cooled on a rack, they were stored in airtight containers for up to a month. In dry, relative humidity free, Switzerland, they stayed crisp and fresh. Problem was, it was never really proven, that the wafers could be stored that long, as my brother, my sister and my dad usually ensured the wafers were eaten while fresh and crisp.
- In a mixing bowl, beat the soft butter and the sugar light foamy. Add the flour and all other ingredients gradually and gently mix into a smooth, fairly soft dough.
- Cover up well and refrigerate for at least 3-4 hours.
- With a tea spoon make little dollops of about 12-15 g (approximate ½ oz) per piece. Place one of the dollops (depending on the size of your waffle/wafer machine you might fit more) on the well preheated, waffle surface.
- Close the upper lid and bake the wafers under pressure for 1 to 1 ½ minutes or until golden brown.
- With a spatula lift the wafer of the iron surface and place onto a wire rack to cool.