New Year´s Waffles - Neujahrswaffeln

To all my friends and readers of my blog, I wish you health, the love of friends and family and peace within your hearts. I wish you the beauty of nature and the wisdom to choose priorities. I wish you generosity so you may share all good things that come to you. I wish you happiness and joy and blessings for the New Year. I wish you the best of everything for the New Year!

Bring in the New Year in style with simple yet special party food and treats. Or plan a laid-back family dinner for New Year's Day. These New Year´s Waffles (Neujahrswaffeln)  are wickedly addictive and just perfect as a not too sweet dessert at your party big or small. Enjoy just plain, or if feeling a bit more decadent, with lightly whipped cream or a good vanilla ice cream.

The history of these traditional crispy waffles dates back to the 16. century when they were first made by monks in their convent kitchens.

New Year´s Waffles - Neujahrswaffeln

Ingredients for the Waffle Rolls

• 1/4 l water
• 250 grams rock candy (white rock candy for a lighter colored waffle, brown rock candy for a darker colored waffle) or regular sugar
• 200 grams unsalted butter 
• 2 eggs (L) organic or free range whenever possible
• 1 pinch of fine sea salt
• 1/2 tsp ground cinnamon (from Ceylon if possible)
• 1 package pure vanilla sugar (2 1/2 tsps) or homemade vanilla sugar. 
• 250 grams wheat flour
• This recipe makes about 24 waffle rolls.

Preparation of the Waffle Rolls

1. In a medium saucepan, bring the water to a boil, add the rock candy (or sugar) and stir carefully until it is completely dissolved.
2. Add the butter and continue to stir until the butter has melted.
3. Transfer to a bowl and set aside to cool completely.
4. When ready to bake your waffle rolls, preheat your waffle maker according to the manufacturer´s instructions.
5. Transfer the cooled butter mixture to a mixing bowl.
6. Add the eggs, salt, cinnamon, vanilla sugar, and flour to th ebowl. Using a a large whisk stir the batter until there are no lumps left.
7. Spoon about 2 tablespoons of batter in the center of the iron.
8. Bake for about a minute or two, then check for proper color.
9. Quickly remove the waffle from the waffle maker onto a rack. Make a roll or a cone. If the waffle is too hot to handle with your bare hands, use a cloth to help lift and roll the waffle. 
10. Hold the waffle roll a few seconds to set its shape then place on the wire rack to cool completely. 

• The batter is meant to be thick but still runny, you are looking for a honey-like consistency here.
• Do not be tempted to add milk to the batter, as that will result in soft, not crisp waffles.
• The waffle rolls are meant to be really crispy.
• Should you have any leftover waffles, make sure to keep them in a cookie tin in a cool place, so that they stay crispy. 

NOTE: Around here, you can find a really good specialty waffle roll maker from Cloer here. In the US and Canada, you can find a similar waffle cone maker from Chef´s Choice here.