|Heart shaped breakfast treats.|
60g butter, melted and slightly cooled
10g vanilla sugar (or 1 tsp vanilla extract)
100g plain flour
1 tsp baking powder
zest of a lemon
1 big apple
-first make the hazelnuts. Tip the nuts in to a small pan and toast over a medium heat. Place on some baking paper to cool. Add a good amount of sugar to the pan and place on a low heat to dissolve. Once dissolved, heat until it starts to turn golden brown. Don't stir the caramel or it will crystalise! When it's ready, very carefully pour on to the nuts and leave to set. When completely cold, smash the brittle up in a bag.
- For the waffles! Put all the dry ingredients in to a bowl and mix. Add the eggs, milk and zest (and vanilla extract if using) and whisk in to a thick batter. Pour in the butter, mix to combine and then cover and leave in the fridge for an hour or so.
- heat up the waffle iron. Core and quarter the apple and slice thinly. Mix the apple in to the batter. When the iron is hot enough, spoon some of the mixture on and close the top.
Cook each waffle for about 4 minutes. They should puff up a bit.
- serve with yogurt, the hazelnuts, some cinnamon and a drizzle of honey. A lovely Sunday treat!