Best Gluten Free Pizzelle Italian Tye Plates Recipes

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PIZZELLE ITALIAN TYE PLATES 1927



Pizzelle Italian Tye Plates 1927 image

This is Grandma Rose recipe. It has been in the family before my time, so I put down 1927 since thats my moms age. Simple and we have tried other recipes, but this is still the best. The recipe can be doubled. The photo is the amount of a doubled batch using 12 eggs, and yes I do get 12 dozen cookies very easily.

Provided by andypandy

Categories     Dessert

Time 1h

Yield 72 cookies

Number Of Ingredients 5

6 large eggs
1 1/4 cups granulated sugar (I have used 3/4 to 1 1/4 cups sugar..they come crispier with the larger amount)
3/4 cup salad oil (canola oil)
1 3/4 cups all-purpose flour
3 tablespoons anise flavoring or 3 tablespoons anise oil

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.

Nutrition Facts : Calories 50.3, Fat 2.7, SaturatedFat 0.5, Cholesterol 15.5, Sodium 6.1, Carbohydrate 5.8, Fiber 0.1, Sugar 3.5, Protein 0.8

GLUTEN FREE PIZZELLE ITALIAN TYE PLATES



Gluten Free Pizzelle Italian Tye Plates image

This is my grandmas recipe for tye plates, the only thing I changed was the all purpose free flour to my gluten free flour blend. Note I used any where from 1 1/4 to 1 3/4 flour blend, as this thickens and gets sticker as it sits.... so the thinner the better. Also with the winter weather these flours and starches absorb with...

Provided by andrea collins

Categories     Cookies

Time 15m

Number Of Ingredients 5

6 large eggs
1 1/4 c white sugar
3/4 c canola oil
1 1/2 c all purpose gluten free flour blendgluten free all purpose flour blend
3 Tbsp anise extract

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 .

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