These heart-shaped Norwegian waffle cookies are crispy, drier and denser than regular waffles and keep for a long time in airtight containers. Serve them alongside your favorite dessert or slather them with butter and jam!
Add the sugar and butter in the bowl of a stand mixer fitted with the paddle attachment and whip on high speed until the mixture is light and fluffy. Turn the speed down to low, and pour in the Just Eggs (or flax eggs) gradually, followed by the sour cream, then the hartshorn (or baking soda) and vanilla sugar.
Lastly, add in the all-purpose flour and potato flour until you have a fairly firm mixture.
Remove the bowl from the stand, then using a spatula, carefully fold in the aquafaba. The consistency of tørrevafler should be more like a dough rather than a batter
Transfer the dough onto a lightly floured surface. There are two ways you can do this: Divide the dough into 2-3 pieces, then roll out each piece using a biscuit cutter
slightly smaller than your waffle iron waffle surface, cut out pieces.
If you don’t have a biscuit cutter, you can divide the dough into 14-16 pieces. Roll out each one about the size of your waffle iron pattern using a rolling pin.
Heat up your waffle iron, spray or grease your iron, then cook the waffles - place them on a sheet tray fitted with a cooling rack.
Let the waffles cool completely before breaking them into individual pieces. Keeps in airtight containers for a couple of weeks!
Notes
You can replace the all-purpose flour with more potato flour to make these gluten-free.