These Gingerbread Pizzelle are fragrant with spices and molasses which make them perfect for Christmas gift giving. While Pizzelle are often flavoured with anise, lemon or vanilla in their home of Abruzzo, the easy batter can be adapted to whatever takes your fancy.
Lemon Pizzelle are among my favourite but by far the most unusual flavour I have tried would have to be Sweet Potato Pizzelle. However these Gingerbread Pizzelle are so delicious and festive, it’s all I want to be nibbling on at this time of the year. Simplicity is the beauty of the Gingerbread Pizzelle batter but the finished cookie looks exquisite.
Pizzelle are not a cookie I grew up with but when I saw these gorgeous things on US food blogs I just knew it would be my type of cookie. I read all I could about these cookies and the irons that create the thin, crisp wafer. When I blogged about them in my very early days of blogging, I innocently reworded someone else’s description of pizzelle. That caused quite an upset with that particular blogger who called me some terrible names and threatened legal action! So nervous and panicked I was that I immediately pulled down the entire post. It just disappeared. Now I think back and realise how awful one blogger was to another. It’s one of the very few down moments in my 8 years of blogging. Just be kind to one another. It’s that simple.
It seems like at this time of the year we are all super busy and we overload ourselves with expectations. What’s important is just to be kind to one another. It will make all the difference to someone and you may not even know it.
- 3 large eggs
- 2/3 cup / 140g white sugar
- 1/2 cup /125mls light olive oil
- 2 tablespoons / 40ml molasses
- 1 3/4 cup /280g all purpose flour
- 1/4 teaspoon salt
- 2 teaspoons cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon vanilla
- 1/2 teaspoon allspice
- 1/4 teaspoon cloves
- 1/4 teaspoon freshly ground nutmeg
- icing (powdered) sugar for dusting
- In a medium bowl whisk eggs and sugar until combined.
- Whisk in oil
- Add in the flour, salt, vanilla and spices
- Heat the pizzelle maker on stove top, or if electric plug in unit.
- Drop tablespoon of batter onto iron and bake until golden light brown in colour.
- Remove and cool on wire rack.
- Dust with icing (powdered) sugar.
- Store cooled cookies in sealed containers