I used butter instead of margarine and sifted the flour very well. My pizzelles were still very thick and gummy. I added a half stick soften butter to the dough- blended well... still too thick. I added about TBSP vegetable oil... then poured in some more sugar hoping it would caramelize a little. Oh yes, and about a TBSP vanilla extract. Still too thick. Finally I poured in 1/4 cup warm water. I realized at this point I was fooling with it too much. I finished off the whole batch, allowing them to brown more than I initially wanted hoping it would help crisp. In the end, I got pizelles that are about twice as thick as needed, only slightly crisp, but nice tasting.
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I used butter instead of margarine and sifted the flour very well. My pizzelles were still...