Posted by bakinghistory on December 14, 2007
Thin, delicate, crunchy wafers flavored by a good touch of cinnamon–excellent to have with coffee or hot chocolate
This is my entry for the “Think Spice…” monthly blog event hosted by Sunita. This month theme is Cinnamon
Cinnamon is one of my favorites among spices, for its warm and comforting aroma. In fact, in early Italian herbals it is said that cinnamon was, among other things, good to make one’s heart strong and happy.
From the original recipe by Oscar Tschirky
in “The Cook Book by “Oscar” of the Waldorf”, 1896–USA
6 oz (3/4 cup–170 g) finely powdered sugar (granulated sugar powdered in a coffee grinder)
8 oz (2 cups–230 g) AP flour
1/2 oz (2 heaping tbsp–15 g) ground cinnamon
6 oz (12 tbsp–170 g) butter, melted and cooled
10 tbsp–150 ml whole milk (or as needed)
butter for the iron
To make these wafers you need a pizzelle or wafer iron, either electric or stovetop (I used a stovetop pizzelle iron) and 2-3 racks on which to place the cookies to cool.
Sift together the powdered sugar, cinnamon and flour. Add the melted butter and the well beaten egg. Mix well and add the milk, one tbsp at a time. The dough is ready when it has the consistency of drop cookies dough–it has to be scooped by the tablespoon on the hot pizzelle iron. Butter the hot iron plates at first, but then the amount of butter in the dough will make it unnecessary to continue to do so, the wafers come off the iron plates very easily. Each side takes no more than 30 seconds to cook. Place each wafer on a rack (they will harden and crisp while they cool). As soon as they cool place them in an airtight container.
This entry was posted on December 14, 2007 at 3:34 pm and is filed under Blog Events, Cookies, Bars, & Biscotti, Spices. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.