Instructions

  1. Preheat a greased waffle iron. For best results this should be an American-style iron, whose grid is shallower than a Belgian-style. To match the photo, use an iron that yields heart-shaped waffles.

  2. In a medium-sized mixing bowl, beat together the butter, eggs, sugar and vanilla/flavoring until light and fluffy.

  3. In a separate bowl, whisk together the flour, malted milk powder, baking powder and salt.

  4. Add the dry ingredients to the wet ingredients, beating until well-combined. Stir in the coarse sugar crystals.

  5. Pour a scant half-cup of batter onto the preheated waffle iron, or however much batter your iron takes to barely fill it completely. Bake the waffles until they're a deep golden brown; this takes about 8 to 12 minutes, depending on just how brown you like them. Don't underbake; they won't be crisp when they cool.

  6. Open the waffle iron, and use a flat spatula or a couple of forks to transfer the waffle — which will be quite tender — to a wire rack to cool. The waffles will be very delicate until they cool, so expect a few to tear.

  7. When the waffles are cool enough to handle, use a pair of scissors to cut them into pieces. Allow the waffles to cool completely, for maximum crispness.

  8. Store, well-wrapped, for two weeks at room temperature.

Tips from our Bakers

  • A heart-pattern iron makes attractive cookies, but any kind of "regular" (not Belgian) waffle iron will do.

  • If you're very coordinated, you can pick up the waffle iron and flip the waffle out onto a rack.