rosemary & parmesan wafers

One year in my annual Christmas magazine perusal I came across a recipe for crispy cinnamon coconut waffles with pretty patterns on each square and there was a special iron for those. Of course, if you know me, this sounded like a very useful specialist but multifunctional kitchen tool and would be a super thing to own, I was intrigued, ran out and got one. A few weeks ago I even found an antique cast-iron model with long handles to be used over an old wood oven (note for husband: Don’t worry, it was from a charity shop and very, very, very cheap). Although I have made the coconut thingys last year and we liked them, most of the time this waffle iron is used to produce these savoury crispy waffles. Especially yesterday while trying frantically to get the house into Christmas mode on 1st of December and making an Advent calendar for the both of us and decorating the traditional German Adventskranz there was a need to provide some sustenance for the glasses of Crémant d’Alsace (a sparkling wine / champagne from the near Alsace) consumed…

An Adventskranz or Advent wreath is commonly made – although many variations exist – from fir, spruce or other green twigs and has four candles on it to represent the four Sundays of the Advent period leading up to Christmas. Every Sunday a candle is lit until at the last Sunday before Christmas all candles are burning. The Advent wreath is an essential part of the German Christmas, traditionally the Advent period was a time of fasting before the feast, though these days there are parties or coffee & cake invitations galore where Glühwein (mulled wine) and Christmas cookies are served aplenty and the lovingly decorated Adventskranz is the centre piece on every hosts table.


Cheese wafers with rosemary
enough for about 50
100g (3.5oz) butter
¼ l (about 1 cup) warm water
125g (1 cup) plain flour
65g (about ¾ cup) grated Parmigiano reggiano or grana padano
2 eggs
½ teaspoon salt
a few fresh rosemary needles, finely minced

Melt the butter in the warm water and leave to cool. Mix the flour with the cheese, add the eggs, salt and rosemary and stir while pouring in the liquid. You want to have more a batter than a dough, with the consistency of cream. If your batter is too firm loosen it with a little more water.

Preheat a wafer iron (iron for thin cinnamon waffles), spoon only a little batter into the moulds and bake for about 3 minutes for lightly browned crispy wafers or waffles. All the water in this batter will escape as steam and you want to wipe the iron frequently with a paper towel. When cool, break into smaller pieces and serve. If you want to keep them try a airtight container to ensure crispyness but the need has never arisen in our house since they always go quite quickly.




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