300 g caster/superfine sugar
450 g butter
3 tbsp. milk
600 g flour
600 g cane-sugar syrup (or light corn syrup)
300 g butter
Mix the sugar with the eggs, milk, flower, cinnamon, salt and the butter sliced in pieces. Make 12 small balls.
Preheat the waffle iron [CP: this needs to be an old-fashioned, cast iron waffle iron that makes relatively thin waffles, not a Belgian/American waffle iron]. Squeeze a paste ball in the iron. Bake the waffle in about 30 seconds.
Cut the waffle in two thin waffles and spread the waffle with the mix of syrup and butter.