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Ingredients
- 3 eggs
- 3/4 c. sugar
- 1/2 c. butter, melted and cooled
- 1 tsp. vanilla
- 1 tbsp. chocolate mint extract
- 1 tsp. peppermint extract
- 1/4 cup cocoa
- 1 1/2 c. flour
- 2 tsp. baking powder
Details
Adapted from joybileefarm.com
Preparation
Step 1
Grease the plates of the pizzelle iron generously with butter or coconut oil.
Preheat the pizzelle iron according to the manufacturer’s directions.
Set up a cooling rack close to where you are baking the pizzelles.
Once you start cooking them you need to work fast.
In a large mixing bowl, beat the eggs and sugar together until light and fluffy.
Add butter, vanilla, and extracts and beat well.
Sift flour and baking powder and add to egg mixture.
Mix until just blended.
Don’t overwork the batter.
Batter will be stiff.
If it is too runny it won’t spread properly in the iron.
Drop the batter by the teaspoonful into the centre of each circle on the pizzelle iron.
My pizzelle iron uses just slightly more than 1 tsp. of batter per pizzelle.
Follow the directions with your own pizzelle iron.
Close the pizzelle iron over the batter and let it cook until the steam stops.
Once the steam stops and the pizzelles are baked, remove them from the iron.
If you want to roll them into cones do that immediately when they come off the pizzelle iron. They are soft and pliable then.
As they cool they will crisp up.
Place them on the cooling rack.
Serve them plain, with a dusting of icing sugar, or dip them in melted chocolate.
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