The syrup: reduce all listed ingredients to syrup. Allow to cool. The wafers:  sieve the flour, mix with the yeast and the sugars. Add the butter, syrup, egg yolk and milk. Finally mix a pinch of salt through it. Knead into a dough ball and leave it covered with a clean towel for an hour at room temperature, draft-free. Now cut pieces of about 40 to 50 gr and roll them out to oval galettes of 10 to 20 cm. Bake the galettes in about 30 seconds in a waffle iron with a very fine pattern. When they come out of the waffle iron, they are a bit bloated. Cut straight into the thickness in two halves and spread generously with syrup. You can also simply pull the two halves through the syrup and stick them back together. But then eating it neatly is not a simple task.

Lackmans  

The wafers: 600 gr of flour 200 gr of soft butter 250 ml of lukewarm milk 100 gr candy syrup 50 gr sugar 12.5 g dry yeast 1 egg yolk pinch of salt
For the syrup: 750 ml of water 750 gr light caster sugar 300 gr dark caster sugar 150 g of candy syrup 7 gr of cocoa 1 tablespoon of cinnamon powder 3 tablespoons of orange blossom water
Both Antwerp and Liège claim the intellectual property right. Unfortunately for them, the original inventor turns out to be the Lille pasteurizer Lacquemant. Later he settled in Liège and his descendants also in Antwerp. The fact is that today the Lackmans wafers are inextricably linked to the Sinksenfoor in Antwerp and the Foire d'octobre in Liege.
Photo: Wikimedia
A Recipe Guide For The Amateur Chef Belgian Cuisine

Lackmans  

The wafers: 600 gr of flour 200 gr of soft butter 250 ml of lukewarm milk 100 gr candy syrup 50 gr sugar 12.5 g dry yeast 1 egg yolk pinch of salt
For the syrup: 750 ml of water 750 gr light caster sugar 300 gr dark caster sugar 150 g of candy syrup 7 gr of cocoa 1 tablespoon of cinnamon powder 3 tablespoons of orange blossom water
The syrup: reduce all listed ingredients to syrup. Allow to cool. The wafers:  sieve the flour, mix with the yeast and the sugars. Add the butter, syrup, egg yolk and milk. Finally mix a pinch of salt through it. Knead into a dough ball and leave it covered with a clean towel for an hour at room temperature, draft-free. Now cut pieces of about 40 to 50 gr and roll them out to oval galettes of 10 to 20 cm. Bake the galettes in about 30 seconds in a waffle iron with a very fine pattern. When they come out of the waffle iron, they are a bit bloated. Cut straight into the thickness in two halves and spread generously with syrup. You can also simply pull the two halves through the syrup and stick them back together. But then eating it neatly is not a simple task.
Both Antwerp and Liège claim the intellectual property right. Unfortunately for them, the original inventor turns out to be the Lille pasteurizer Lacquemant. Later he settled in Liège and his descendants also in Antwerp. The fact is that today the Lackmans wafers are inextricably linked to the Sinksenfoor in Antwerp and the Foire d'octobre in Liege.
Photo: Wikimedia
a recipe guide for the amateur chef Belgian Cuisine