Waffle Cookies

I showed you my freshly revived toy waffle iron yesterday, and I baked some cookies in it last night. I had planned for Stroopwafels, which are made of two very thin wafers that are glued together with a honey caramel. My wafers weren’t wafers. They were way too thick.

I used my stroopwafel dough for them, but I hadn’t expected the result being so… massive. That kiddie iron makes some capital cookies that are definitely too thick for stroopwafels! I decided to use them for ice cream sandwiches, as a decoration for ice cream sundaes, or just to go with a cup of coffee. They’ll keep in an airtight box for a while.

For about 20 palm sized cookies you need:

  • 100g soft butter
  • 100g sugar
  • 1 egg
  • 1 Tbsp milk
  • pinch of salt
  • 200g flour
  • 1 tsp cinnamon

Mix everything together, then place the dough in the fridge. Form walnut sized balls and bake them in a hot pizzelle iron.

Everything started great: the small grill was hot, I had the pizza stack mounted, so I had side access and didn’t have to fiddle with the lid all the time, the iron only needed one initial brush with the pork rind and then released every single cookie like a charm until the very end.

But after about 15 minutes outside, my so carefully rolled dough balls started to melt 😦 I eventually had to use a tiny ice cream scoop to get the dough into the iron. I should keep them on ice next time or just as a blob in a bowl when it’s so warm.

But all that melty business aside, I think they turned out pretty good! They’re crunchy and definitely tasty 🙂

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