About this recipe:A classic Italian biscuit made baking a vanilla biscuit batter on a pizzelle iron. The resulting biscuits are crisp, vanilla-ry, buttery and totally moreish. Enjoy with a cup of tea or coffee. There's an alternative recipe for chocolate pizzelles below.
150g caster sugar
110g unsalted butter, melted
1 tablespoon vanilla extract
225g plain flour
2 teaspoons baking powder
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Method Prep:15min › Cook:35min › Ready in:50min
In a large bowl, beat eggs and sugar until thick. Stir in the melted butter and vanilla. Sieve together the flour and baking powder and blend into the batter until smooth.
Heat the pizzelle iron and brush with oil. Drop about one tablespoon of batter onto each circle on the iron. You may need to experiment with the amount of batter and baking time depending on the iron. Bake for 20 to 45 seconds or until steam is no longer coming out of the iron. Carefully remove biscuits from the iron. Cool completely before storing in an airtight container.
For chocolate pizzelles, add 4 tablespoons cocoa sieved together with flour and baking powder, 4 tablespoons more sugar and 1/4 teaspoon more baking powder. The iron must be well oiled to start and then brush on more as needed.