4.7/5
(18 Votes)
Ingredients
- 3 eggs
- 3/4 cup sugar (I use unrefined cane sugar)
- 1/2 cup unsalted butter, melted
- 1 tablespoon vanilla
- 1 1/2 teaspoons anise extract (optional)
- 1 cup white or brown rice flour
- 1/2 cup sorghum flour
- 1/4 cup tapioca flour/starch
- 2 teaspoons aluminum free baking powder
- pinch of salt
Preparation
Step 1
Plug in the pizzelle press and allow it to heat up completely before using. Whisk the eggs, sugar, butter, vanilla, anise extract together in a large bowl. In another bowl whisk the rice, sorghum and tapioca flour with the baking powder and a pinch of salt. Using a wooden spoon incorporate the flour into the cookie batter a little at a time. Once the dough is completely mixed it will be thick and sticky. Spoon a tablespoon size amount onto each spot on your press and close the top. Squeeze it down slowly and once the cookies are slightly brown they are ready to be taken off the press. Let them cool down on a flat sheet or plate.