This is a rich, candy-like dessert. A small piece goes a long, delicious way. For a more intricate icing, drizzle melted red currant jelly in straight lines over the icing. Pull the point of a knife through the lines to make a pretty design.
Use about 8oz of shortbread cookies and process in a food processor to make crumbs. Make the slices up to three days ahead of time.
Modern waffle irons are a breeze to use with their nonstick coatings and reliable thermostats. This is one time I'm delighted to have the guesswork removed-the old kinds offered quite a challenge unless well seasoned. Most pancake batters work for waffles, though you may want to thin the batter with extra milk and add an extra 2 tablespoons oil or melted butter. The extra butter helps give waffles their crisp exterior. For very light waffles, separate the whites, beat them until they hold soft peaks, and fold them into the batter.