Toffee Pizzelle
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
Ever since I discovered pizzelles, I've been obsessed with making them at home, and this toffee version is my absolute favorite. The batter comes together in just twenty minutes, making these crispy, delicate treats perfect for busy weeknights or last minute desserts. Eggs provide wonderful protein to keep you satisfied, and the combination of granulated and brown sugar creates that irresistible toffee flavor throughout. What I love most is how affordable this recipe is, especially since you probably have most ingredients in your pantry already. Within forty five minutes total, you'll have a batch of golden pizzelles that taste like pure indulgence but require minimal fuss. Trust me, once you taste these, you'll be making them constantly.
Ella x
Ingredients
- 250flour
- 15 gbaking powder
- 5 gsalt
- 200 ggranulated sugar
- 100 gbrown sugar
- 120 gunsalted butter, softened
- 2eggs
- 150 gtoffee bits
- 100 mlmilk
- 1 mlvanilla extract
- 50 gconfectioner's sugar
Detail level
Instructions
- 1
Preheat your oven to 200°C (400°F).
Tip: Use a thermometer to ensure accuracy.
- 2
In a medium bowl, whisk together flour, baking powder, and salt.
Tip: Whisking helps incorporate air and ensures even baking.
- 3
In a large bowl, use an electric mixer to cream together granulated sugar, brown sugar, and butter.
Tip: Use a high-speed mixer for the best results.
- 4
Beat in eggs one at a time, followed by vanilla extract.
Tip: Make sure to scrape down the sides of the bowl after each addition.
- 5
Gradually mix in flour mixture until just combined, being careful not to overmix.
Tip: Overmixing can lead to tough cookies.
- 6
Fold in toffee bits.
Tip: Use a rubber spatula for gentle folding.
- 7
Gradually add milk, mixing until a smooth dough forms.
Tip: Be patient and mix until the dough comes together.
- 8
Divide dough into 6 equal pieces and roll each into a thin sheet.
Tip: Use a pasta machine or a rolling pin to achieve even thickness.
- 9
Place rolled sheets on a baking sheet lined with parchment paper, leaving space between each cookie.
Tip: Make sure to leave room for even baking and cooling.
- 10
Bake for 20-25 minutes or until edges are golden.
Tip: Keep an eye on the cookies after 15 minutes to avoid overcooking.
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