A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Shortbread Waffles
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- #88974
These are some wonderful waffles. Flour, sugar and eggs help make up a simple shortbread batter that's ready to scoop straight onto the waffle iron. Top with butter and maple syrup or turn it into an ice cream sandwich.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
1 comment
ingredients
1 3/4 cup unbleached all-purpose flour
1 cup sugar
4 large eggs
1 cup unsalted butter, at room temperature
1 dash fresh lemon juice
directions
Sift the flour and sugar together into a large bowl.
In a separate medium bowl, beat the eggs with an electric beater until fluffy. Add the eggs to the flour-sugar mixture, and beat together until just combined. Add the butter and lemon juice, and mix until smooth. Do not over-mix. The batter will be very thick.
Use an ice cream scoop or a 1/3 cup measuring scoop to dollop the batter onto a heated waffle iron. Cook until golden.
added by
MollyHill
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
This recipe looks great, but it is pretty high in sugar. Would you say it is more of a dessert waffle than a breakfast waffle? I see ice cream sandwiches in my future!
You can serve it for breakfast or dessert, whatever your preference.
February 16, 2015
What a fantastic recipe! Thank you so much for sharing it!