Gluten Free Pizzelle Italian Tye Plates Recipes

Steps:

• 1. Beat eggs until thick and lemony coloured
• 2. Add in the sugar beating until thick
• 3. Add in the oil continue whipping in
• 4. Add in the extract and flour blend to recipe and beat well. When adding in the flour as the note above states, start with the 1 1/4 blend, as this thickens and gets sticker as it sits. My regular recipe calls for 1 3/4 reg flour. Yesterday made these and I used 1 1/2 cups blend. Turned out very very good.
• 5. I usually let this stand for a half hour or so, and when I do that they seem to stay crisper longer. You dont have to do that with gluten free
• 6. Preheat and oil your machine, so its ready to go.
• 7. Place a teaspoonful on griddle and bake about 30 seconds, or until the colour you like.
• 8. Remove to rack and cool completely before stacking.
• 9. Place when cooled in a sealed tightly container. I use old coffee cans to store .

Steps:

• Beat eggs until thick and lemony coloured.
• Add in, beating well the sugar and beat until thick, beat in the oil and continue beating.
• Add in the flour.
• Add in the flavour.
• Heat the pizzelle maker on stove top, or if electric plug in unit.
• Drop tablespoon of batter onto iron and bake until golden light brown in colour.
• I like mine very light.
• Remove and cool on wire rack.
• Place cooled cookies into tin cans.
• If you are using anise oil, then use less amount than you would the flavour, as oil is stronger. But taste a few after been cooled and you can always add more flavouring as you go. I have also added a few tablespoons of cornstarch in place of some of the flour, so they stay crisp in those humid days. Hope you do try and like this heirloom recipe. Amount of cookies depends on the size you make them also. Also the batter can be covered and placed in the fridge for a few hours or overnight too.