Across Sweden and Norway – and sometimes in Denmark – saffron is used as a Christmas spice. For most, saffron is a spice for savoury, but we always tend to use it for sweet. To us, the scent of saffron often reminds us that Christmas is coming.
To make Scandinavian waffles, you need a waffle iron. We use the heart shaped one – you can get some here – but you can of course use any that you like, although the yield will change.
If you can’t be bothered making the clementine syrup of almond cream, you can just use normal whipped cream instead.
Makes 8 waffles (serves 4)
150g butter, melted
300g plain flour
2 tsp baking powder
1 tsp vanilla sugar (optional)
0.5 g ground saffron – mixed with
250ml whole milk and
- Turn on the waffle iron to heat up.
- Mix all the ingredients together to a smooth batter.
- Brush the waffle iron with a little bit of butter then add a ladle full of batter. Leave to cook until golden brown and crispy, remove and serve immediately.
Almond whipped cream:
It’s a bit of a faff to make but it tastes really nice!
- 100g ground almonds
- 50g icing sugar
- 50g caster sugar
- 1tsp almond extract
- 4-5 tbsp ready made custard
- 200ml double cream
- ½ (half) tsp vanilla extract
Using a whisk, whisk almonds and sugars with the custard. Add extract if you feel it needs a punchier taste. Whisk until smooth then add cream and whisk until spoonable. Add vanilla to taste.
Finely peel 2 small clementines (or similar) and slice.
In a saucepan, add 100ml water and 100ml (not grams) sugar and bring to fast boil. When the sugar has melted completely and has started to form a syrup, take of the heat and add the clementines (it can take quite a while on full heat to get to syrup stage)
Serve waffles immediately out of waffle iron with a dollop of cream and the clementine.