These crispy Christmas waffles with whipped cream and homemade raspberry jam were behind the 5th door of my Christmas calendar. They taste wonderfully of Christmas and cosiness, and a waffle batter like this is quick to mix. It is a good idea to make a double batch and freeze the rest of the waffles. Also try my æbleskiver 3 ways. Enjoy!
Crispy Christmas waffles
Ingredients
Instructions
Crispy Christmas waffles
Mix flour, sugar, spices and baking powder in a bowl. Add the milk and whisk the batter well with an electric whisk. Add the eggs one at a time and whisk well. Finally add the melted butter. Let the batter rest for about 30 minutes.
Bake the waffles in a hot waffle iron until golden. Place the waffles on a wire rack, so they stay crispy.
Homemade raspberry jam
Put raspberries, sugar and lemon juice in a small pan. Let it stand for about an hour until the raspberries start to melt. Slowly heat the pan to boiling point and let the jam simmer for a couple of minutes over low heat. Avoid stirring too much, so the berries don’t get completely mashed.
Mix the setting agent with 1 tsp. sugar, sprinkle it over the jam and cook for a couple more minutes (check the instructions on the packet). Pour the hot jam into a clean, sterilised jar with a tight lid if you are not using it straight away.
Serve the waffles with whipped cream and raspberry jam, or whatever you like best!
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