Caramelised gingerbread waffles

Caramelised gingerbread waffles

By
From
Salted Caramel Dreams
Makes
6–8 waffles
Photographer
River Thompson

Throughout the process of writing this book I was told not to ‘waffle on’ or ‘no waffling’. If you’ve ever been by the stall you’ll know I’m an insatiable chatterbox, but I’ll try to keep things succinct here. I LOVE WAFFLES. Especially these slightly tangy, crunchy, gooey, caramel-flecked gingerbread waffles. I have given a guide amount of buttermilk in this recipe as the thickness varies from brand to brand, so you might need to add more or less to achieve the desired consistency. These are perfect served hot and fresh with ice cream, fresh fruit and maple syrup.

Ingredients

Quantity Ingredient
75g caster sugar
85g plain flour
85g dark rye flour
1/4 teaspoon sea salt
30g soft light brown sugar
1-2 tablespoons ground ginger
20 turns black pepper, (optional)
1 teaspoon baking powder
250g buttermilk, plus more if required
1 large free-range egg
2 tablespoons sunflower oil
1 tablespoon black treacle
Dry caramel

Method

  1. Line a baking sheet with baking parchment.
  2. In a small, heavy-based saucepan, make a light dry caramel with the sugar. Pour out onto the prepared sheet or a silicone sheet. Leave to set before smashing up to small shards. Set to one side.
  3. Preheat a waffle iron to a medium-high heat.
  4. In a medium bowl, whisk together both of the flours, the sea salt, sugar, ginger, black pepper, if using, and baking powder.
  5. In a medium jug, whisk together 250 ml of the buttermilk, the egg, sunflower oil and black treacle, mixing well to incorporate the treacle. Whisk the wet mix into the dry ingredients. The mixture should be the consistency of cake batter, if very thick, add more buttermilk. Finally, stir through the caramel shards.
  6. Depending on the size of your waffle maker, fill the waffle iron with 4–5 tablespoons of batter, or follow the manufacturer’s instructions. Cook the waffles until puffed and golden and the caramel is dark and bubbling.
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