Gingerbread Waffles Recipe

This easy gingerbread waffles recipe is perfect to make on Christmas morning.

Gingerbread waffles are a handy solution for Christmas breakfast (or any breakfast, really). These ones are well-spiced and fragrant, and a little bit sticky – reminiscent of a cross between gingerbread biscuits and sticky gingerbread cake.

They're best served fresh and hot from the waffle iron, but you can also revive the cold waffles by popping them in the oven for a couple of minutes. And my favourite way to serve them is with a little honey and a bit of lightly-salted butter, but ice cream is amazing too.

You can also watch me make these on my YouTube channel Tashcakes:

Ready? Let's go.

(Makes four large waffles.)

Ingredients:

160g plain flour
2 tbsp light muscovado sugar
1 tsp baking powder
2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
Pinch of salt
1 egg
80g unsalted butter, melted and cooled
2 tbsp golden syrup
2 tbsp black treacle
230ml milk

Method:

1. In a bowl or large pouring jug, stir together all the dry ingredients.

2. Make a little well in the centre of the dry ingredients, and crack the egg in the centre. Pour in the melted butter and the syrups, and then gradually stir in the milk too – add the milk bit by bit to avoid lumps.

3. As soon as everything's combined stop stirring: over-stirring can make the batter tough by activating the gluten in the wheat flour.

4. If you need to, brush a little vegetable oil on the inside of your waffle iron (mine doesn't need this as it's non-stick enough). Preheat your waffle iron and cook the waffle batter according to your machine's instructions.

5. Turn the waffles out onto a wire cooling rack and cover loosely with kitchen paper so they don't dry out and keep a little warm.

6. Serve with your favourite toppings.

Enjoy, and have fun.