Checkerboard Cookies
Description
The recipe won't take much time. My kitchen has many different electric appliances, but I will never part with my grandmother's waffle iron. It's my memories, it's my childhood. I remember how my grandmother used to bake these checkered cookies for us, and I often treat my family and myself to this delight. After all, waffles really are checkered cookies. The word translates as "honeycomb," and indeed, they are checkered. I'll share the recipe with you. Serve cooled or slightly warm.
Instructions
- 1
Step 1
In a bowl where we will make the dough, break the eggs and add the sugar. Rub thoroughly. You can beat with a mixer.
- 2
Step 2
Pour in the warm milk and mix everything thoroughly.
- 3
Step 3
Now add the starch and mix well again.
- 4
Step 4
Extinguish the soda with vinegar or lemon juice, add it to our future dough, and mix. Now add the melted but not hot butter or margarine. Mix until the mass is uniform.
- 5
Step 5
Now add the flour. Depending on the type of waffles you want to make (thin or thick, crispy or not), the amount of flour may vary. I recommend starting with 3 cups of flour, bake a few waffles, then add more flour and try a second batch.
- 6
Step 6
Preheat the waffle maker, grease it for baking the first batch of waffles, and pour the batter into it. It's better to pour the batter into the center, then close the lid—the batter will spread evenly across the surface. Bake the waffles over slightly above medium heat until golden brown. My advice: don't stack the waffles on top of each other; let them cool separately on a wire rack.