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Cookies in the form of gas as in childhood

Stovetop Iron-Mold Cookies Like Grandma Made

Simple cookies you don't have to bake in the oven. For many of us, they're pure childhood nostalgia—the kind our grandmothers made in special cast-iron stovetop molds. They're easy to make and turn out delicious, though only those who own one of these molds can pull them off.

Anna

Recipe author

Cookies in the form of gas as in childhood

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Composition / ingredients

Servings:

Margarine

200

Sugar

100

Wheat flour (1.5 - 2 cups may be needed)

160

Eggs

Baking soda

0.25

Vinegar

Salt (a pinch)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 6 g

Fats 42 % 30 g

Carbohydrates 49 % 35 g

410 kcal

GI: 0 / 0 / 100

Cooking method

Cooking time: 30 min

Step 1:

Gather the listed ingredients. These cookies were traditionally made only with margarine, though you could substitute butter (I've never tried it with butter). Use margarine from a brand you trust. Cut it into cubes and melt it in a double boiler first, then set it aside to cool. Use large eggs. I ended up using 160 g of flour—about 1 1/2 cups—but you may need a bit more.
Step 2:

Rinse the eggs in cold water and pat them dry. Crack them one at a time into a deep bowl, add the sugar, and stir until combined.
Step 3:

Pour the cooled melted margarine into the eggs and stir.
Step 4:

Add the flour and the baking soda slaked with vinegar, then knead a smooth, thick dough. It should be a bit thicker than pancake batter—thick enough to scoop and drop with a spoon.
Step 5:

Set the cookie mold on the burner and let it heat all the way through. Ladle the dough onto the center of one half of the mold and close the other half over it without pressing. Set it over the heat and cook the first side until golden.
Step 6:

Then flip the mold over and cook the other side. Once the mold is really hot, under a minute per side is plenty. Keep the flame just below medium so the mold doesn't scorch and smoke from the fat and dough leaking out. All told, I got six rounds out of this amount of dough.
Step 7:

Move the finished cookies straight onto a plate lined with napkins or paper towels. While they're still hot, cut them into individual pieces—triangles, in my mold. Once cooled, arrange them on a pretty dish or in a cookie tin and serve.

My grandmother and mother made these cookies in this very mold when I was a child. The mold is decades old, but it still turns out a delicious treat. I always loved those charming embossed pictures the mold leaves behind. I don't have the exact recipe they used back then, but I know for sure they always made them with margarine.
The recipe I followed reminds me a lot of the cookies of my childhood. My family loved them. Still, I think the old ones were slightly different—my family probably used a somewhat different recipe.
Be ready to need more or less flour than the recipe calls for. Go by the consistency of the dough rather than an exact amount. For lots of useful info about flour and its properties, read this article!