The warm spices found in its recipe—ginger and molasses particularly--come together to create an addicting flavor that can be enjoyed at any time throughout the year!
– 1 Bottle Amber Ale – Unsalted Butter – Molasses – Sugar – Salt – Ground Ginger – Ground Allspice – AP Flour – Baking Soda – Egg – Finely diced crystallized ginger
Bring the beer to a simmer in a medium sized saucepan over medium heat. Stir occasionally and make sure it doesn't foam over. It will thicken and reduce to 1 ½ ounces. About 3 tablespoons. Set aside to cool.
In a medium saucepan, heat the butter, molasses, sugar and salt over low heat. Stir often until the butter melts and the sugar and salt dissolve. Around 10 minutes. Remove from heat, add the spices and the amber ale reduction. Let cool for 10 minutes.
Whisk together the flour and baking soda in a large stand mixer bowl. Turn the mixer to low and slowly pour in the liquid ingredients. Add the egg. Mix until blended and a thick batter forms. Stir in the ginger. Cover the dough and put in the refrigerator for at least one hour, until it is firm.
Once the dough has firmed up and cooled, turn on the pizzelle press and get it warmed up. Scoop the dough by tablespoon and place it on the press. Lower the lid and the timer of the press will begin based on the number you have chosen for the cook time. The press will beep once done and you can remove the pizzelles at that time.