Saarland cinnamon waffles

A cinnamon waffle is a flat pastry baked between two hot plates. The waffle originally comes from Belgium and France, but over time, each region developed its own tradition. For example, heart-shaped waffles are well-known in the Bergisches Land, and Neapolitan waffles in Austria. In the Saarland and the Palatinate, however, cinnamon waffles are a traditional part of the Christmas season. Saarland cinnamon waffles, which are dense and crispy in texture and bear little resemblance to a conventional waffle, are baked in a special waffle iron. After baking, one side is checkered, while the other features various patterns such as a cross or a snail. While baking, a comforting scent of cinnamon fills the house, really getting you in the mood for the pre-Christmas season!

Ingredients

250 g butter

8 eggs

400 g flour

400 g sugar

40 g cinnamon

Instructions

First, cream the softened butter with the sugar until the mixture is light and fluffy. Then add the cinnamon and eggs alternately, mixing well after each addition. Finally, gently fold in the flour, and the batter is ready.

Bake the waffles in batches in the preheated waffle iron. For each batch, you’ll need about 2 tablespoons of batter for the entire iron.

The batter makes about 80 waffles. Tip: Store the cinnamon waffles in an airtight container. That way, even the last ones will stay deliciously crispy!