Vanilla and cinnamon biscuits, made in the waffle maker
The first time I tried these cookies in the waffle maker was after receiving the machine as a gift, thinking to make something different from the classic waffles. I was inspired by a recipe tested at someone's home, where I loved the texture and flavor – crunchy cookies with a pronounced taste of vanilla and cinnamon. From experience, you get quite a lot, and the process is not complicated, just have a bit of patience during baking. Quick Info Total time: approximately 1 hour and 10 minutes (30 minutes resting the dough, 30-40 minutes baking, depending on the machine and thickness of the dough) Preparation time: 20-25 minutes Baking time: 5-6 minutes per batch x 6 Servings: 6 large sheets of cookies (pieces depend on how you portion them) Difficulty: easy to medium (the dough is dense but not complicated) Recipe type: cookies to serve for breakfast or snacks, also suitable for holidays Ingredients 100 g butter (65% fat, at room temperature) 100 ml oil 100 ml cold milk 1 egg 100 g sugar 1 pinch of salt 1 teaspoon vanilla extract 1 teaspoon cinnamon 2 packets of vanilla sugar 1 packet of baking powder (10-12 g) 700 g flour Preparation method 1. In a large bowl, place the egg, sugar, salt, cinnamon, vanilla sugar, and vanilla extract. Mix well with a spoon or whisk, just to combine. 2. Add the oil and soft butter, cut into cubes or crumbled. Cream everything well until the mixture becomes homogeneous. The butter should be soft enough to incorporate easily, not melted. 3. Add the cold milk and mix briefly. 4. Mix the flour with the baking powder. Gradually incorporate the flour into the liquid mixture. When you can no longer use the spoon, start kneading by hand. You will get a fairly firm dough, but not dry – it should not stick to your hands. 5. Cover the bowl with plastic wrap or a towel and let the dough rest for 30 minutes at room temperature. The dough will firm up slightly, which helps with shaping. 6. After it has rested, divide the dough into 6 equal parts. Shape each piece into a ball, then roll it out one at a time with a rolling pin, directly on a baking paper or with a dusting of flour, until it reaches the size of the waffle maker plate. 7. Preheat the waffle maker. Place each sheet of dough on the hot plate, close the lid, and bake for 5-6 minutes until golden. The time may vary depending on the machine and thickness of the sheet, so keep an eye on them during the first round. 8. Remove the cookies onto a rack or a tray to cool. When warm, they are softer, but they harden as they cool. Why I make this recipe often I like that the cookies yield a lot, they are crunchy, and they keep quite well. They are practical for breakfast, snacks, or packing. They can be served plain or with various creams and jams. It doesn't require much technique or hard-to-find ingredients. Tips and variations Tips Don't force the dough too much in the machine, roll the sheet just enough to cover the plate without spilling over the edges. The dough firms up after resting; if it seems too dense, add 1-2 tablespoons of milk, but only if you can't roll it out. Carefully remove the cookies from the machine, especially while they are warm – they tend to be fragile until they cool. Substitutions You can use butter with a higher fat content, but the texture will be a bit more crumbly. Vanilla extract can be replaced with natural extract or omitted if you don't have any. Vanilla sugar can be replaced with a little vanilla paste or regular sugar. For those who don't want oil, you can try using only butter, but the cookies will be a bit more crumbly. Variations A few chopped nuts or hazelnuts can be added for texture. You can add grated lemon zest for another flavor, but no more than a teaspoon. Serving ideas They can be eaten plain, warm, or cold. Each can be spread with a little honey while warm. The cookies can be dusted with sugar. They can be stuck together with cream, jam, or melted chocolate. Frequently asked questions 1. Can I use a different type of machine than the waffle maker? I haven't tested it on a different type of machine, but I don't think they would turn out the same in a sandwich maker, as they don't bake as evenly. 2. What do I do if they stick to the plates of the machine? Lightly grease the plates with oil or butter on the first round. If the machine is well heated and the dough isn't too wet, they shouldn't stick. 3. Can I cut the cookies into small shapes after baking? When hot, you can cut the sheet with a sharp knife, but they break easily. It's easiest to break or portion them after they cool a bit. 4. Can I halve the recipe? Yes, the ingredients can be reduced by half if you don't want a large quantity of cookies. 5. How thick should the sheet of dough be? Ideally, about the thickness of a pinky finger – if it's too thin, it dries out too quickly; if it's too thick, it won't bake well in the middle. Nutritional values Approximately, for one large sheet (out of the 6 produced): about 370-400 kcal, 18 g fat, 7 g protein, 48 g carbohydrates. Per 100 g, it would be about 400 kcal, 18 g fat, 7 g protein, 50 g carbohydrates. The values are approximate and depend on how thick you roll out the sheets and how much sugar or fat you actually use. The cookies have a moderate fat and sugar content, being suitable for a snack or breakfast, but they are not low-calorie. Storage and reheating The cookies keep well for 4-5 days at room temperature, in a closed box or a paper bag. It is not recommended to store them in the fridge, as they become too hard and absorb moisture. If you want to reheat them, you can put them in the microwave for a few seconds, but they are best eaten cold or at room temperature.
Preparation
We mix the egg with sugar, salt, cinnamon, vanilla sugar, and essence, then add the oil and softened butter, kept at room temperature. We also add cold milk, then incorporate the flour mixed with baking powder. We knead a firm dough that we let rest for 30 minutes, then divide it into 6 parts which we roll out into round shapes according to the size of the appliance and bake for 5-6 minutes each. They are very good both warm and cold! My boys ate them warm, spread with a little honey. They can be decorated with powdered sugar or stuck together with various creams, jams, or chocolate.
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