135 g melted butter
135 g Siucra Granulated Sugar
180 g plain flour
300 ml mineral water or regular water

Buttercream:
room temperature
300 g Siucra Icing Sugar
3 tbsp lingonberry powder or lingonberry jam
100 g cream cheese

Mix the butter, sugar and flour into a smooth dough, and gradually dilute with water.

Heat the waffle iron and grease thoroughly the first time.

Add about 1 tbsp of the dough to the iron, press together and cook for 1-3 minutes depending on the heat.

Remove using a frying spatula and roll up quickly.

Buttercream:
Whisk the butter until it turns white. Add the icing sugar, lingonberry powder and cream cheese. Continue whisking for a short while.

Place the cream in a piping bag and pipe into the ends of the waffle rolls.