GLUTEN FREE PIZZELLE ITALIAN TYE PLATES
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
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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