Are the cookies thin when using a Pizzelle iron? The cookies that we had were not in a uniform shape and were almost as thick as a waffle.
Yes, the cookie is thin. You can buy a pizzelle iron to make three different sizes around cookies. One is for a larger cookie, one is for two smaller and one for three smaller. When cooked they look like a waffle but the indents are not nearly as deep. There is usually a fairly intricate pattern. I originally bought mine to make homemade ice cream cones. With some pizzelle makers you get a form to make a cone with it. You shape the hot and still soft pizzelle around the dowel/cone shape and let it cool. Or you can sprinkle as is with icing/powdered sugar or make a tube and fill with cannneloni filling. They are so versitile.
I hope this reaches you. YES your Mother was right! The waffle cookie iron your looking for is not a pizzelle or a french gaufrette maker. Its in the gaufrette line, french cookie iron. But I have yet to find another one. They are not thin cookies, but not as thick as a waffle just like a mini waffle. Ours came from Arma, Kansas. Try contacting the historical society they might know a local that still makes them. They have a round collar to fit over the burner, that holds a rectangle shaped waffle iron (aprox 4"X8" going by memory as sister has iron at this time). The iron has one or two extra squares or teeth in the pattern making it smaller than a regular waffle that has about five squares or teeth. I hope this helps. : )
Nederlandse StroopwafelsFrom the kitchen of Mrs. Watson, in Bowie, MD
Makes about 32 pieces(Before you even start, sharpen a thin knife well. I use a filleting knife.)
Wafel Dough:1 teaspoon instant yeast1 teaspoon sugar1/2 pound unsalted butter1/3 cup sugarPinch of salt1 rounded tablespoon ground cinnamon (...don't even be tempted to use less)3 cups flour (...more or less, depending on other moisture in the mix)1-2 eggs (...how small are they? ...how much richer do you want the wafels to taste?)Proof yeast in 3 tablespoons water with 1 teaspoon sugar until bubbly. Beat butter until light, adding sugar, salt and cinnamon. Mix in the yeast mixture, flour and egg(s) and knead or beat well. Set in a warm place for about an hour. It will not look like it's rising much; don't worry. Meanwhile, make the syrup (stroop).Stroop (Syrup):1 tablespoon ground cinnamon1 cup Karo light syrup7/8 cup light brown sugar1/4 cup butterHeat cinnamon, syrup and sugar on stove and cook slowly until thickened a bit (about 10 minutes). Remove from heat and beat in butter. Should thicken as it cools, but still be slightly warm and thin enough to spread easily. If it cools too much, reheat gently; if it thickens too much, add a bit of liquid.To bake and prepare, use:Palmer Belgian Cookie Iron, Model 1110Very sharp, thin fillet knife1-1/2" diameter ice cream scoop3" round metal cookie cutterHeat wafel iron and oil lightly only once. Using scoop to measure, place dough in center of heated wafel iron and bake for one minute (no longer, or you'll risk burning them). When done, remove from iron, place flat on counter and immediately slice wafel horizontally into two thin wafers, using the sharp fillet knife. (This is where you need a set of asbestos fingers.) Spread syrup on one cut surface, reassemble pressing gently but firmly, and trim to a uniform shape with the 3" cookie cutter. (This introduces one of the all time best traditions of making stroopwafels: eating the trimmings.) Cool, at least slightly, flat on a rack before eating.Don't see why you couldn't eliminate all that cinnamon and play with other flavorings, but, as presented above, this really is the quintessential stroopwafel as I remember them.
what u r descibing is what im trying to find an iron for
my grandmother from jumet belgium made them on an iron similar to the one u descibed
she called them goflettes thanks for the lead ill check it out
Yes, there is a Belgian Waffle cookie which my Mother made for years. C Palmer Mfg of West Newton, PA not only makes pizzelle irons but 3 varieties of Belgian Waffle Cookie iron. The recipe makes a large amount - we cut the recipe way down. It is a stiff dough which we roll into a ball and place on the iron. Nice Vanilla flavor. My sister inherited the old one which you hold over a stove burner. Hope this helps
Sorry I am just now getting this out to you. I just found your post though as I was looking for the French Cookie Recipe. I have 3 of those stove top irons you are referring too. My family is from Belgium and my "Nonnie" (grandmother) and my MuM made these cookies all the time. "Nonnie" got us the irons also in Arma Kansas. "Nonnie" passed away in 1988 and just recently my MuM. I have their cookie irons. I want to keep the tradition alive with my girls. It's a lost art for sure.
Check this out......I think you will enjoy this.
I have a recipe that may or may not be related to what you're asking about. My dad's family is from France, and every New Years, we carry on the tradition of making "New Years Waffles" which are non-uniform in shape, as thick as waffles, but definitely cookies. Because they were meant to be shared with large French families, the recipe as it has been passed down makes a ton of cookies, but we simply half it.
1lb soft butter
2 lb brown sugar
2 cups sugar
5 lb flour
1 cup milk
Vanilla (no amt was specified, but we use 1-2TBSP)
2 cups of rum (or 3 bottles of extract)
Cream butter & brown sugar. Mix together regular sugar, vanilla & eggs. Add to brown sugar/butter mixture. Slowly add the flour, milk & rum, alternating.
Roll into balls and press for 6-8 minutes or until golden brown.
It is considered good luck if your spoon breaks while mixing them (which is very difficult as you get toward the end!). I assume the reason they were made over a gas stove in a press is because over the years our waffle irons have caught fire because of the alcohol, but it doesn’t seem to happen if you use extract. As I said, this may not be anything like what you're looking for, but I thought I'd share it with you.
I understand the pressing down part but what are you pressing them on/in? Do you actually use a waffle iron?
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