In a large bowl, whisk the eggs and caster sugar until light and fluffy.
Add the vanilla extract and continue whisking.
Slowly add the melted butter and mix until well combined.
In a separate bowl, mix together the plain flour and baking powder.
Gradually fold the dry ingredients into the wet mixture until smooth. If using, fold in the anise seeds.
Preheat a pizzelle iron according to the manufacturer’s instructions.
Once heated, drop a tablespoon of batter onto the centre of each mould and close the iron.
Cook for 30-45 seconds or until golden brown.
Carefully remove the pizzelles and allow them to cool on a wire rack. They will crisp up as they cool.
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