Christmas tree waffles? Say no more!
Recipe and styling by Nomvuselelo Mncube
Photograph by Dylan Swart
- 315g cake flour
- 1 tbsp baking powder
- ½ tsp salt
- 2 tbsp white sugar
- 3 extra-large eggs, lightly whisked
- 500ml (2 cups) buttermilk
- 100g salted butter, melted
- sunflower oil, to grease
- 32 wooden lolly sticks
- 100g milk chocolate, roughly chopped
- 100g white chocolate, roughly chopped
- 1 x 360g tin Nestlé Caramel Treat
- 1 x 100g packet dried cranberries
- candy stars in the colours of your choice
- 1 x 200g pack salted pretzels, roughly crushed
For the waffles, sift the cake flour, baking powder and salt together in a medium bowl. Make a well in the centre and add the sugar and lightly beaten eggs. Using a whisk, beat the mixture until the sugar and eggs are well incorporated. Stir in the buttermilk and melted butter. Mix until well combined. Set aside.
Grease a 15,5cm round waffle iron with the sunflower oil and place over medium-high heat. Using a ladle, pour some of the batter into the hot waffle iron. Close the waffle iron and cook until the waffle is golden brown, about 2 minutes. Remove from heat and place the waffle on a plate and set aside. Repeat with the remaining batter until you have made 8 waffles.
For the topping, place the roughly chopped milk and white chocolate in two separate plastic (not glass) bowls and microwave on the defrost setting in 10-second bursts until the chocolates have melted. Set aside.
Using a sharp knife, cut the waffles into quarters. Working with one at a time, carefully insert a wooden lolly stick into the base of each quarter.
Coat a ⅓ of the quarters with the melted milk chocolate, a ⅓ with the melted white chocolate and a ⅓ with the Caramel Treat. Top the quarters with the remaining topping ingredients, playing around with different flavour combinations. Refrigerate until the milk and white chocolate have set, about 5 minutes.