Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
- 3 eggs
- 1 cup sugar
- 1 Tbsp. vanilla sugar (or 1 tsp. vanilla)
- 1 cup whipped cream, whipped to firm peaks
- 1 cup butter, melted
- 1 Tbsp. brandy or cognac (optional)
- 6 to 7 cups all-purpose flour
- 1 tsp. freshly ground cardamom
- 1/2 tsp. cinnamon (optional)
Trace a rectangular pattern the same size as your goro iron onto parchment or other paper; cut out. Spray goro iron lightly with cooking spray and heat, closed, over medium-high burner until a drop of water sizzles on the surface when opened.
Beat together three eggs, sugar, and vanilla sugar (or vanilla). Fold in whipped cream and melted butter. Stir in cognac, if using. Sift together 6 cups of flour, cardamom and cinnamon, then mix into batter. Add additional flour, if needed, until dough is very firm (it should be about the consistency of pizza dough).
Separate the dough into thirds, and roll each portion out on a floured surface to a 1/8" thickness. Place paper pattern on dough and cut squares the size of your goro iron.
Transfer each dough square to the goro iron, close iron, and cook the first side for 3-4 minutes, pressing the iron's handle together lightly to impress pattern upon the cracker (Note: keep a wet towel on hand to immediately wipe up any butter than leaks from the press). Flip iron and cook for an additional 3-4 minutes, until both sides of cracker are golden brown.
Transfer cracker to rack to cool; while still warm, cut into the individual sections and trim off outside edges (if desired). Repeat process with remaining dough (rerolling scraps as necessary).
Freeze or store in an airtight container.
Yield: Approx. 48 goro cookies.