GINGER MOLASSES PIZZELLES

Did you know?

This recipe utilizes an amber ale. Don't skip it, that tiny bit of beer gives a huge flavor punch.

TIPS TO COOK DOWN THE ALE:

Be sure to cook that bottle of beer all the way down to 1 ½ ounces. It's going to taste extremely bitter, but once it mixes with the pizzelle dough something magical happens!

INGREDIENTS:

Amber Ale (12 ounces) Unsalted Butter Molasses Sugar   Salt Ground Ginger Ground Allspice P Flour

PIZZELLE TIP:

My Pizzelle maker has a setting of 1-5. Five being the longest cook time and one is the shortest. I like my pizzelles crispy and firm, so I cooked then on a setting of four. 

HOW TO KEEP YOUR PIZZELLES CRISP:

Store your pizzelle cookies in an airtight container for two - three weeks. When exposed to the air your pizzelles will absorb moisture and lose the crunch.

HOW TO KEEP YOUR PIZZELLES CRISP:

You can also wrap your pizzelles in plastic and store in a airtight container and freeze them for two - three months.

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