Pizzelle Biscuit Italian Wafers Double Dip Recipe

180g Flour
1 and 1/2 Teaspoons Baking Powder ( make it from the EDC recipe)
2 Eggs
85 Melted Butter – cooled
Pinch of Sea Salt
85g Sugar
20g  of Cacao ( not cocoa)
1 teaspoon of Vanilla

Mix all ingredients except Cacao and Vanilla on speed 6 for around 30-40 secs until a batter is formed.

Separate batter into two bowls evenly. Add Vanilla to one bowl and Cacao to another bowl and mix in thoroughly

Heat up your Pizzelle maker and ladle large spoonfuls onto the Pizzelle Maker. It really isn’t about trial and error of doing this yourself . I used a desertspoon full for my electric maker in the centre of the maker and press down .

Tips – make sure you heat up the Pizzelle maker for around 10 minutes and oil with either spray or brush on.

You can dust with a sprinkling of icing sugar, make baskets or cannoli shapes or use horns to make cream horns etc . Depending on the size of your pizzelle maker.

When hard and using the electric pizzelle maker like this one you can snap into quarters and use as wafers with ice-cream or as a biscuit.


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