After the “Flemish waffles filled with vanilla”, I propose you this time the dry waffles of Dunkerque. They are small buttery waffles, very crispy, a bit like shortbread. This is a perfect recipe for people who do not have an oven. However, you will need to find the so-called “wafer plate” to make this recipe. This is perhaps the greatest difficulty. I found it at Darty in Paris, but when I saw the packaging, it was obvious that it had been in the warehouse for at least 20 years…!
-120g of soft butter
-175g of flour
-165g of blond vergeoise
-40g of egg
-10g of amber rum or juniper
-1/2 teaspoon cinnamon powder (optional)
The day before, put the blond vergeoise and flour in a large bowl.
Add the melted butter and the beaten egg (this is the only way to weigh 40g of egg).
Stir with a spoon, then add the amber rum and cinnamon powder.
The result is a very soft dough.
Put it in a stretch film.
And let it rest in a cool place to harden the dough.
After two hours, roll the dough on a floured work surface into a ball of 3 or 4 centimeters in diameter.
Cut the sausage in half and wrap each sausage in cling film and let it rest overnight in a cool place.
On the day of baking, heat the waffle maker (with the waffle plate) for 10 minutes. Cut one-centimeter slices from the blood sausage.
Place one dough piece on each wafer baking sheet.
Close the machine and flatten gently and completely.
Cook for 3 minutes (approximately!) to obtain waffles that are golden brown but not too caramelized. Remove with a non-metallic spatula.
And let cool and harden on a wire rack at .
While other waffles are cooking, cut out (optional) with a circle the size of the waffles obtained.
Store in an airtight (or metal) box or wrap in crystal paper to give as a gift!