2 cups flour
1 tablespoon baking powder
1 1/2 teaspoon ground anise
3/4 cup sugar
1/3 cup margarine or butter, melted
2 teaspoons vanilla
- In small mixing bowl stir together the flour, baking powder and anise. Set aside
- in a large mixing bowl beat the eggs with an electric mixer on high speed about 4 minutes or until thick and lemon colored. With the mixer on medium speed, gradually beat in the sugar. The beat in the melted margarine/butter and the vanilla. Add the flour mixture. Beat on low speed until combined, scraping the the sides of bowl occasionally.
- Heat an electric pizzelle iron according to the manufacturer's directions. (Or, heat a nonelectric pizzelle iron on the range-top over medium heat till a drop of water sizzles on the grid. Reduce heat to medium-low)
- Place a slight rounded tablespoon of batter slightly off center toward back of grid. Close lid. Bake according to manufacturer's directions.(For a nonelectric iron, bake for 30 - 60 seconds or until golden, turning once. ) Turn wafer out onto a paper towel to cool. Repeat with remaining batter. Makes about 18.
I made 2 batches of these tonight. For some reason the batch I made with Splenda instead of sugar turned out heavier--the batter was more like a dough. Maybe it was the Splenda or maybe I added too much flour (I was making a double batch). Anyway, the "normal" ones turned out great.
I may have posted this recipe before but this year I upped the amount of anise I use by adding an additional 1/2 teaspoonful.
Here's a few of the pizzelles I made tonight:
It's time for some hot chocolate and a pizzelle to dunk in it.