Pizzelles

By emp1438

Cake flour is the secret to the thin and airy pizzelles. By using cake flour instead of regular flour, the batter is much lighter.

NOTE:
Here's a good tip to get all your pizzelles to look the same.

Hold three pizzelles together and gently scrape a butter knife (at an angle) around all three edges at the same time.

This cleans up the edges and gives the pizzelle a uniform, circular shape.

Ingredients

• 1 cup butter, softened
• 1/4 cup vegetable oil
• 4 eggs
• 11/2 cups sugar
• 1 teaspoon vanilla
• 1 bottle anise oil or 2 teaspoons pure anise extract
• 33/4 cups flour
• 1/4 teaspoon baking soda
• 1 teaspoon baking powder

Details

Preparation time 10mins
Cooking time 60mins
Adapted from foodnetwork.com

Preparation

Step 1

Combine first six ingredients. Add flour, baking soda and baking powder.

Heat pizzelle iron. Place about 1 tablespoon of batter on each section of the pizzelle iron.

Cook pizzelles for about 30 to 35 seconds, or until golden. Makes approximately 6 dozen pizzelles, depending on size of iron.


Tips for making perfect pizzelles:
◾Even though I used a non-stick pizzelle maker, I still recommend misting the molds lightly with oil before the first use.
◾Place your tablespoon of batter slightly behind the center of the mold because it will spread forward as you close the lid. It may help to have a second spoon to help scoop the batter off the tablespoon.
◾Speaking of closing the lid, do it slowly to allow steam to escape easily and not burn the heck out of your fingers. Don't ask...
◾Have a cooling rack easily accessible next to the pizzelle maker. I found the best process for me was to use a wooden spatula to remove the pizzelles from the maker to the cooling rack, start the next batch of pizzelles cooking, and then move the cooled pizzelles to a stack to make room for the next round of hot ones.
◾The pizzelles will be very flexible when you remove them from the pizzelle iron. They will stiffen up as they cool. I actually prefer them after they sit for about a day, but they don't often last that long!
◾If you want to mold your pizzelles into a different shape, do it while they're still warm and flexible. Get creative!