The syrup: reduce all listed ingredients to syrup. Allow to cool.
The waffles: sieve the flour, mix with the yeast and the sugars.
Add the butter, syrup, egg yolk and milk. Finally mix a pinch of
salt through it. Knead into a dough ball and leave it covered
with a clean towel for an hour at room temperature, draft-free.
Now cut pieces of about 40 to 50 gr and roll them out to oval
galettes of 10 to 20 cm. Bake the galettes in about 30 seconds
in a waffle iron with a very fine pattern.
lackmans
The waffles:
600 gr of flour
200 gr of soft butter
250 ml of lukewarm milk
100 gr candy syrup
50 gr granulated sugar
12.5 g dry yeast
1 egg yolk
pinch of salt
ingredients - info
For the syrup:
750 ml of water
750 gr light caster sugar
300 gr dark caster sugar
150 g of candy syrup
7 gr of cocoa
1 tablespoon of
cinnamon powder
3 tablespoons of orange
blossom water
Both Antwerp and Liège claim the intellectual property
rights. Unfortunately for them, the original inventor turns
out to be the Lille pasteurizer Lacquemant. Later he
settled in Liège and his descendants also in Antwerp. The
fact is that today the Lackmans wafers are inextricably
linked to the Sinksenfoor in Antwerp and the Foire
d'octobre in Liege.
When they come out of the waffle iron, they are a bit bloated.
Cut straight into the thickness in two halves and spread
generously with syrup. You can also simply pull the two halves
through the syrup and stick them back together. But then
eating it neatly is not a simple task.
taste and tradition
the fiery passion
The waffles:
600 gr of flour
200 gr of soft
butter
250 ml of
lukewarm milk
100 gr candy
syrup
50 gr granulated
sugar
12.5 g dry yeast
1 egg yolk
pinch of salt
ingredients - info
For the syrup:
750 ml of water
750 gr light caster
sugar
300 gr dark caster
sugar
150 g of candy syrup
7 gr of cocoa
1 tablespoon of
cinnamon powder
3 tablespoons of
orange blossom
water
The syrup: reduce all listed ingredients to
syrup. Allow to cool.
The waffles: sieve the flour, mix with the yeast
and the sugars. Add the butter, syrup, egg yolk
and milk. Finally mix a pinch of salt through it.
Knead into a dough ball and leave it covered
with a clean towel for an hour at room
temperature, draft-free.
Now cut pieces of about 40 to 50 gr and roll
them out to oval galettes of 10 to 20 cm. Bake
the galettes in about 30 seconds in a waffle iron
with a very fine pattern.
Both Antwerp and Liège claim the
intellectual property rights. Unfortunately
for them, the original inventor turns out to
be the Lille pasteurizer Lacquemant. Later
he settled in Liège and his descendants also
in Antwerp. The fact is that today the
Lackmans wafers are inextricably linked to
the Sinksenfoor in Antwerp and the Foire
d'octobre in Liege.
lackmans
When they come out of the waffle iron, they
are a bit bloated. Cut straight into the thickness
in two halves and spread generously with
syrup. You can also simply pull the two halves
through the syrup and stick them back
together. But then eating it neatly is not a
simple task.
taste and tradition
taste and tradition
the fiery passion
