Beat the margarine with the sugar until frothy, gradually adding the other ingredients. The dough has more of the consistency of a cake dough, i.e. rather firm. However, it should not be too firm either, otherwise it is difficult to spread it on a waffle iron for Friesian waffles and the waffles will become too thick. The result is thin and crispy waffles, similar to ice cream cones, only as round, flat slices.
It is best to portion the dough with a tablespoon or a small wooden spoon. No more than a good tablespoon of amount is required per waffle. You have to test it out a bit. The waffles should be light brown to golden brown, in no case darker, otherwise they will taste slightly burnt.
You can keep them well in the round biscuit jars, which are lined with greaseproof paper. Quietly, some greaseproof paper as cushion (can break easily) around it, and as a top on top, it actually lasts almost forever, if it weren`t for the sweet tooth
Be careful, if you take the waffle out of the iron (preferably with a pan lifter), if it is still soft, you could shape it into an ice cream cone or a small bowl for dessert. For the shape of the ice cream cone, these waffle irons usually come with a former and for small bowls you can simply put the waffle carefully in small dessert bowls or in a cup, so there is a waffle bowl with a wavy edge.
But if you want to keep it flat, just let it cool down completely on a wire rack (it`s quick) and carefully place it in the tin.
The number of waffles varies, of course, depending on the thickness. The waffles taste delicious on their own, but also with cream and plum jam or cherries. However, there are of course no limits to the imagination.
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