Food Wine Sleep

Ingredients List

50 g (1 oz) soft butter
140 g (2 2/3 oz) sugar
50 g (1 2/3 oz) whole egg, 1 large egg
180 g (4 oz) cake flour, sifted
80 ml (2 2/3 oz) heavy cream
20 ml (2/3 oz) dry white wine
1/2 lemon, juice and zeste
1 dash of kirsch
A knife tip of salt
A waffle iron, fitted with a shallow iron plates for wafers

Recipe Description

This recipe is actually from my mother. Throughout the year, but especially around Christmas time, she used to borrow the 'wafer iron' from my grandmother and produced those thin, sweet crisp wafers. After they wafers have cooled on a rack, they were stored in airtight containers for up to a month. In dry, relative humidity free, Switzerland, they stayed crisp and fresh. Problem was, it was never really proven, that the wafers could be stored that long, as my brother, my sister and my dad usually ensured the wafers were eaten while fresh and crisp.

Method Description

In a mixing bowl, beat the soft butter and the sugar light foamy. Add the flour and all other ingredients gradually and gently mix into a smooth, fairly soft dough. Cover up well and refrigerate for at least 3-4 hours.
With a tea spoon make little dollops of about 12-15 g (approximate 1/2 oz) per piece. Place one of the dollops (depending on the size of your waffle/wafer machine you might fit more) on the well preheated, waffle surface.
Close the upper lid and bake the wafers under pressure for 1 to 1 1/2 minutes or until golden brown.
With a spatula lift the wafer of the iron surface and place onto a wire rack to cool.

Note
When the wafers are hot off the iron, they are soft and can easily be molded. Place in a muffin mold to make wafer baskets or roll into a cone for ice cream cones or roll tightly into a 'cigar'.

When cool, these wafers can be dipped, coated or otherwise decorated with chocolate and nuts for additional garnishes.