Saturday, March 15, 2014

Pizzelle Cookies

Take two... This time around I used butter in replacement of coconut milk.

Even though the cookie mixture was pretty thick in comparison with my first earlier attempt, these cookies are very crispy... much easier to bake, one minute per set of cookies and surprisingly this recipe yielded round 40 pieces of whole pizzelles!

Recipe will follow at the bottom.

Here is the recipe.

2 cup rice flour
1 Tbs tapioca starch
3/4 cup fine granulated sugar
5 Tbs melted butter
4 whole large eggs
1 tsp baking powder

Mix eggs and sugar till sugar is dissolved.
Add melted butter to the mixture, continue to stir and mix well.
Add all the flour to the mixture and mix well.
Mixture will not be runny but not super thick, but thinner in texture then ordinary cookie dough.

1. Wipe the pizzelle maker moulds with damp oil to completely grease the moulds.
2. Heat up pizzelle maker. Wait pizzelle maker is hot to the touch on the mould.
3. Drop 1 Tbsp of dough mixture to the middle of mould.
4. Cover pizzelle lid and clamp the handle of pizzelle.
5. Bake cookie for total of 1 minute.
6. Pick up cookie using a kebab wood stick or bare finger. Should be pretty easy to pick up cookie.
7. Lay flat or roll or fold to desire shape as soon as cookie is out of pizzelle maker.
8. Repeat step 3-7 on the next cookie.

Cool cookie and store in air-tight container.

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