Traditional Wäffelcher

This is the most iconic cookie in Luxembourg!

I think many Luxembourgers have fond memories of making Wäffelcher at their grandparents’. These thin, buttery wafers are baked individually in a round waffle maker and wrapped around the handle of a wooden spoon while still hot, so that they get a cone shape.

Making Wäffelcher is not hard, you just need to have a waffle iron and be careful not to burn your fingers.

You’ll need a round waffle iron, for thin waffles. I recently purchased this one and I’m very happy with it – it makes for very crispy Wäffelcher as the two hotplates are quite heavy. If you want to spend less on a waffle iron, you can go for this one for example, bearing in mind that lighter hotplates make for less crispy waffles (this is generally the case for any waffle-maker).

Ingredients

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

Method

Makes 16 – 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. Set aside to rest at room temperature for 30 minutes. This will make the batter less runny.

After 30 minutes, switch on a round waffle iron. Butter the iron, then pour a heaped teaspoon of batter into the centre. Close 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, there’s no need to butter the iron again after the first waffle.

Leave to cool completely, then store in a tin for up to a week.