“Waffles are an institution in both Norway and Sweden and on a Sunday morning in either country it’s almost as if the entire north of Scandinavia pulls their waffle irons out of the cupboard and gets cooking. Although waffles from both countries are thin, heart-shaped and delicious, they are still very different. The Swedes prefer light, crispy waffles served with berries and cream while Norwegian waffles are soft and often folded around slices of caramelised Norwegian brown goat’s cheese. The Swedish waffle recipe below is from my friend’s grandmother, who in the north of Sweden uses snow to get perfect crispy waffles. If you don’t have any snow around you, you can use ice-cold soda water.” Adam Liaw,
Ingredients
Norwegian cardamom waffles with brown cheese
125 g unsalted butter, softened
110 g (½ cup) caster sugar
2 tsp vanilla sugar
2 eggs
300 g (2 cups) plain flour
2 tsp baking powder
1 tsp ground cardamom
375 ml (1½ cups) milk
melted butter, for brushing
Norwegian brown cheese (see Note), to serve
cold butter, to serve
icing sugar, to serve
Berry cream
1 cup fresh mixed berries
2 tsp vanilla sugar
2 tbsp icing sugar
300 ml cream
Swedish crispy waffles
500 ml (2 cups) ice-cold whipping cream
300 g (2 cups) plain flour, placed in the freezer to chill for at least 2 hours
2 tsp baking powder
250 ml (1 cup) ice-cold soda water or snow
80 g unsalted butter, melted, plus extra for brushing
Cook's notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Instructions
Chilling time 2 hours
To make the Norwegian waffles, beat the softened butter and sugars together until creamy, then beat in the eggs one at a time. Sift the flour, baking powder and cardamom into the mixture, stir to combine then add the milk and whisk until smooth. Stand for 10 minutes.
Preheat a heart-shaped waffle iron on high heat, then lightly brush both sides of the iron with melted butter. Drop large spoonfuls of batter into the iron and cook for 4 minutes or until golden and cooked through. Serve with slices of brown cheese, butter and a little icing sugar.
To make the berry cream, place the berries and vanilla sugar in a small saucepan over low heat just until the sugar dissolves and the berries have released some of their juices. Remove from the heat and allow to cool. Whip the icing sugar and cream together until soft peaks form, then lightly fold the berry mixture through until streaked. Refrigerate until ready to serve.
To make the Swedish crispy waffles, preheat the waffle iron. Whip the cream to soft peaks, then sift over the flour and baking powder and stir until just combined but not smooth. Stir through the soda water or snow, then stir through the melted butter just before cooking. Brush both sides of the waffle iron with melted butter, then drop large spoonfuls of batter into the iron and cook for 4 minutes or until golden and crisp. Serve with the berry cream.
Note
• Norwegian brown cheese (often called brunost, geitost or Ski Queen) is sold in some specialty cheese shops or grocers.
