Marmorkuch Wäffelcher

Wäffelcher are Luxembourg’s most iconic cookies. These paper-thin, buttery rolled wafers are a labour of love, as each Wäffelchen is baked individually in a waffle iron and rolled up. It’s a lot of fun to make.

Since I always like to put a twist on traditional dishes, I came up with these fun two-toned Wäffelcher. The inspiration comes from a classic Luxembourgish cake – the Marmorkuch. It’s a two-toned cake, mixing a buttery vanilla batter and chocolate batter in a marble pattern.

In order to make these two-toned Wäffelcher it’s easiest to put the batters in two piping bags. Like that you can easily pipe a bit of each batter onto the hot waffle iron. You could of course do it with spoons, but it may be a bit less easy.

I hope you love these Marmorkuch Wäffelcher as much as I do!

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Ingredients

2 eggs
85g sugar
1 tsp vanilla extract
85g butter, melted
85g flour
a pinch of salt
1 tbsp cocoa powder

Method

Makes 25 – Prep: 45 mins + 30 minutes resting

Put the eggs into a bowl and whisk together with the sugar, vanilla sugar and vanilla extract. Add the melted butter, whisk again, then add the flour and salt and beat to a smooth batter.

Pour 175g of batter into a second bowl and mix with the cocoa powder. Set aside to rest at room temperature for 30 minutes. This will make the batter less runny.

After 30 minutes, put the batters into two individual piping bags and cut off a small hole at the tip.

Switch on a round waffle iron. Pipe a 1-Euro-coin-sized dollop of brown batter into the centre, then quickly pipe a second dollop of yellow batter next to it. Close the waffle iron and bake the waffle until golden (every waffle maker is different, it can take between 30 seconds and 2 minutes, just open it from time to time to peek inside).

Open the waffle iron and roll up the waffle with a fork, then transfer to a cooling rack. Continue with the remaining batter.