Pizzelle

PJ Hamel’s pizzelle are crisp, buttery Italian Christmas cookies cooked in a heated iron. This selected version uses vanilla, which the recipe contrasts with the more traditional anise flavour.

Eggs, granulated sugar, table salt and vanilla are beaten together. Flour and baking powder are stirred in, then melted unsalted butter makes the batter thick and soft.

The pizzelle iron heats while its surfaces are greased according to its manufacturer’s instructions. The batter becomes stiffer as it waits for cooking.

Portions cook in the iron until brown, with the time depending on the particular appliance. The cookies lift out onto a rack to cool, and any ragged edges can be trimmed.

Confectioners’ sugar is an optional dusting for the cooled pizzelle. Hamel recommends enjoying them soon after making them, keeping their crisp texture and buttery vanilla character at the centre of this version.