4
Receipes
Waffles
Ingredients:
• 2 cups plain flour
• 1 tsp salt
• 4 tsp baking powder
• 2 tbs caster sugar
• 2 eggs
• 1 ½ cup milk
• 65g unsalted butter, melted
• tsp vanilla extract
Method:
1. In a large bowl, sift in flour, and mix in salt,
baking powder and sugar; set aside.
2. In a separate bowl, beat the eggs until
pale in colour. Stir in the milk, butter and
vanilla, mix gently to combine. Pour the milk
mixture into the flour mixture; beat until
well blended.
3. Preheat the dessert snack maker. Once
preheated, lightly spray both sides with
canola oil.
4. Using a ¼ size cup, ladle the batter into the
preheated dessert snack maker. Ensure it
is evenly coated but do not over fill. Cook
the waffles for 3-4 minutes until golden.
Remove carefully with tongs onto a plate
covered with paper towel.
5. Lightly spray with canola oil between
batches. Serve immediately, with your
favourite toppings.
Makes 16 waffles.
Madelines
Ingredients:
3/4 cup + 1 tbsp plain flour
• 1 ¼ tsp baking powder
• 3 large eggs, at room temperature
• 2/3 cup caster sugar
• 1 tsp salt
• 1 tbsp vegetable oil (or other neutral oil)
• 3 tbsp milk
• 2 tsp honey
• 2 tsp vanilla extract
• 2 tsp lemon or orange zest, to taste
• 135g unsalted butter, melted and cooled
• Canola oil spray (or other neutral oil)
• Icing sugar / powdered sugar
(optional, for dusting)
Method
1. Sift the flour (3/4 cup) and baking powder
into a bowl; set aside.
2. Whisk the eggs and sugar vigorously for 2
minutes (1 minute with handheld blender)
until mixture becomes paler in colour and
foamy.
3. Add the flour mixture in 3 parts, whisking
gently in between until well combined.
4. Add salt, oil, milk, honey, vanilla and zest;
mix until well combined.
5. Add butter, mix gently with a rubber
spatula or spoon until combined. The batter
will be thin; add remaining 1 tbs of sifted
flour if too runny.
6. Cover with plastic wrap touching the
surface and leave mixture in the fridge
overnight (minimum 6 hours).
7. Once chilled overnight, preheat dessert
snack maker, then lightly spray with canola
oil.
8. Spoon in one tablespoon of batter into each
madeleine mould, fill each mould almost to
the top (about 1-2mm from the top). Cook
the madeleines for 3-4min, turning carefully
to cook the other side for another 1-2min
until both sides are lightly golden.
9. Remove from the dessert snack maker, dust
with icing sugar and serve immediately.
Makes approximately 32 madeleines.
Waffle Bowls
Ingredients
• 2 eggs
• 2 egg whites
• ½ teaspoon salt
• ⅔ cup caster sugar
• 180g plain flour
• 4 tbs unsalted butter, melted and cooled
• 2 tsp vanilla extract
