Sift the dry ingredients into a bowl. Make a well in the center and put the softened butter, eggs and rum in well. Gradually mix the flour into other ingredients. Let the mixture, which will be a paste, stand at room temperature, uncovered, for 2 hours. Divide into small balls the size of 2 tablespoons, and cook them in a waffle iron. Cool on a rack and store as for cookies.  Note - Belgians eat these like cookies instead of as a breakfast food).

Making Belgian Waffles

Use the yeast recipes for light and pretty fail-safe Belgian waffles. The only disadvantage is that you have to mix the batter ahead-of-time, otherwise, the yeast mixture is easier. The baking powder recipes make heavier waffles and the batter consistency is more critical. Yeast recipes also tolerate flour and other ingredient substitutions very well: however, always use at least 50% regular flour and adjust liquid so that the consistency is similar to the plain recipe - otherwise, your imagination and willingness to experiment are the only limits.

Do use non-stick spray, even if on Teflon. Do pay attention to the quantity of batter that your waffle iron instructions say to use per waffle.