Cookies - Panini Pressed Waffle Ice Cream Bowl

By Aemelia

Adapted from Chef's Choice Recipe Book

It does taste good on it own, just like another cookies.

Ingredients

• 1 Egg
• 1 Egg White (replaced with 2 tbsp water)
• 1/4 tsp Salt
• 1/4 Cup Sugar
• 2/3 Cup All Purpose Flour, Sifted
• 2 tbsp Butter, melted and cooled
• 1/2 tsp Vanilla Essence (optional)

Details

Servings 10

Preparation

Step 1

1. Put egg, salt and sugar in a bowl. Using a mixer, beat on high until egg mixture lightened in color (1-2 minutes).

2. Pour in the flour and mix well. Then whisk on medium speed just until lumps are out of the mixture. Pour in the cooled, melted butter, water and vanilla essence, stir to combine.

3. Spoon 1 tbsp onto a preheated Panini Press and cook until golden brown.

4. Remove waffle quickly, place on muffin pan and press lightly down with a glass bottle that is smaller than the muffin whole. Hold for a few seconds to let it stay in shape, then transfer to a wire rack to cool completely before store.

Note:
1. Initally, I planed to use just one egg and reduce one tablespoon flour to skip the egg white. After first tried, the batter is thick and can't shape probably, so I added in 2 tbsp water.

2. After I spooned the batter to the iron, I pressed down the panini press with a little force in hope to have a thinner layer. It did not ruin the shape, luckily!

3. To have a round shape waffle, place the batter in a slight long oval shape on the iron (oval end is from left and right), if you just place the battle in a round shape before you press down the iron, it will give you a long waffle.

4. I did it with 2 at a times, when one is shaping, the other I leave it on the iron to prevent it from harden.