Dry waffles “Dunkerquoise

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!