That pre – Diwali deep cleaning found my abandoned waffle iron sitting in a dusty corner of the store-room. How quickly I had forgotten the promises of warm fresh waffles for breakfast, savory ones for dinner, even some fancy canapes made to the family when purchasing the aforementioned appliance…sigh! Oh well, there is no time like now to make amends and so here we are with the cutest Glutenfree Waffle Cookies!
A basic cookie dough, liberally flavored with orange zest and a hot waffle iron is really all you need for these beauties. The dough takes all of 5 minutes to make! And you can certainly add in chocolate chips or chopped nuts if you like. I ( of course!) decided to give refined flour a miss and used buckwheat flour instead. As always it didn’t let me down. Another winner ladies and gentlemen!!
Lovely orange-scented buttery, lightly sweetened cookies are what we got. They tasted fabulous as is, but since we are in the Christmas-y festive mood, they got a half dunk in dark chocolate and then a sprinkling of pistachio, desiccated coconut and chopped ruby-red cranberries by Santa’s little helpers!
So get that waffle iron out, get your kids or friends in the kitchen and make these beautiful novelty Waffle Cookies! You ‘d be surprised how fast they get baked and you’ll have warm cookies and happy faces in no time at all.
I’d love to hear from you! Please tag me on Instagram @tashasartisanfoods, using the hashtag #tashasartisanfoods. You can also FOLLOW ME on INSTAGRAM, PINTEREST for more fabulous recipes! Do subscribe to Tasha’s Artisan Foods so you’ll never miss a recipe!
- 100 gms Butter, softened
- 100 gms Sugar
- 1 Egg
- 1 tsp Vanilla Extract
- 1 Tbsp Orange zest
- 225 gms Buckwheat flour
- Pre heat the waffle iron.
- In a large bowl, beat together butter and sugar till light and fluffy.
- Beat in the egg and vanilla extract.
- Gently combine the orange zest and buckwheat flour.
- Using your hands, bring it all together in a ball.
- Divide the dough into small equal- sized balls.
- When your waffle iron is hot enough, brush it lightly with oil or butter and place 4 dough balls on it. Close the lid and wait for about 2 minutes.
- When you open the lid, the cookies should be golden brown. Take them out carefully. I use a butter knife to do that.
- Place them on the cooling rack. They will harden as they cool.
- Eat them warm or dip the cooled cookies in chocolate, garnish as desired and enjoy!