How to make jaffles

Come lunchtime when the midday stomach grumbles set in, a quick, tasty bite is just the thing to carry you into the afternoon. Jaffles provide a delicious pocket of flavour packed goodness and will guarantee your leftovers never go to waste for the ultimate on the go snack.

 

Jaffles are the height of convenience because the ingredients required are usually simple, kitchen staples; think creamy spreadable margarine for toasting, two slices of your favourite bread and melty cheese.

 

The most familiar is the classic ham, cheese and tomato jaffle. It is a family favourite – but there are so many more flavours and options to experiment with. Sweet or savoury, filled with delicious sauces or even last night’s leftovers, it’s time to get creative.

The bread shouldn’t be any thicker than 1.5cm, 2cm at most, per slice. Otherwise, it’s only the bread that toasts. It’s recommended to use a block loaf for those even triangles and crunchy edges.

 

For that perfect golden glow and crunchy outside of the jaffle add a small amount of Western Star Spreadable. There is no need for spreadable inside, the weight of the jaffle machine and hot ingredients will help your sandwich stick together.

 

A savoury jaffle is not complete without cheesy, oozy goodness, but there really are no rules when it comes to your choice of cheese. A cheese slice will give you that perfect coverage but you can try Swiss or brie, if you're stepping up your jaffle game.

 

Keep the edges clean by avoiding overhang. If your jaffle is a little saucy, try keep the ingredients towards to centre.