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Sweet, crunchy, buttery... These waffle "cookies" are a traditional treat in Belgium, where street vendors cook and serve them to delighted aficionados.

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At a glance

25 to 30 sugar waffles.


Choose your measure:


  1. Preheat a greased waffle iron.
  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. Bake the waffle until it's 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.