Crispy Waffle Cookies (Bundt Cake Flavor)
- 200 g butter, melted and slightly cooled
- 180 g sugar
- 2 cups (250 g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp nutmeg
- ½ tsp cardamom
- ¼ tsp cloves
- 1 cup (2.5 dl) buttermilk
- 2 large eggs
- ½ cup (60 g) finely chopped walnuts, lightly toasted
- ½ cup (60 g) finely chopped almonds, lightly toasted
- 1 tsp vanilla extract
- Optional Glaze:
- 150 g powdered sugar
- 2–3 tsp milk
- ½ tsp cinnamon
- ¼ tsp cloves
Method
1. Preheat waffle iron and lightly brush with butter or oil.
2. Toast nuts lightly in a dry pan or oven for extra flavor, then chop finely.
3. In a bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, cardamom, and cloves.
4. In another bowl, whisk eggs, sugar, melted butter, buttermilk, and vanilla until smooth.
5. Fold wet ingredients into dry just until combined. Avoid overmixing.
6. Gently fold in toasted nuts.
7. Spoon a small amount of batter (about 1–2 tbsp) onto the center of the preheated waffle iron. Spread lightly into a thin circle with the back of a spoon.
8. Close the iron and cook 2–4 minutes, until golden brown and crispy.
9. Remove carefully and cool on a wire rack — this keeps them crunchy.
10. Repeat with remaining batter.
11. Optional: drizzle with spiced glaze once cooled.
