We love waffles. Thin ones, thick ones, soft ones and crispy ones. Buttery ones and less buttery ones - we are yet to meet one we didn't like. But we do have certain types we favour over others. The crispy, Swedish waffles are amongst these. They are lighter and even more delicious, preferably eaten straight from the waffle-iron (we recommend giving it a few seconds to cool down, if you can contain your waffle-appetite for that long!). These are buttery, crispy-soft, heart-rounds of lovely deliciousness.
This recipe is from my (Bronte) Mother-in-law Eva. Freshly griddled waffles, topped with a dollop of jam is just the best way to wind down after a long day spent outside in the snow.
These waffles are best if make them as you need them, otherwise they lose their lovely crispiness. And don't stack them – simply make and serve straight away. If you absolutely need to wait, place them in a single layer on a wire-rack (at your own crispness-losing risk).
You need a heart-waffle iron to make these, which you can buy online. If you use a different type of waffle iron, baking times and yield may vary.
Good luck! Do let us know how you get on - we'd love to see pictures of your creations.
Picture credit to Pete Cassidy - from the ScandiKitchen Cookbook.