I got this new pizzelle maker from my in-laws for Christmas and I wanted to try it out. It turned out to be a fail in some ways and a success in others. I didn’t know what they were but they’re called pizzelle “cookies”. I didn’t know how they differed from stroop waffles.

https://www.culinaryhill.com/pizzelle-italian-cookies/

This is the recipe I ended up using. But it’s just me and Cooper so I always hesitate making a full recipe of something especially when I’m just trying it out for the first time. So I quartered it because when something has eggs I like it to be a full egg. So if something calls for only 1 egg I’m gonna make the full recipe because trying to half an egg is awful.

The typical flavor for pizzelles is star anise which I’ve never used but I’ve heard a lot of British people using on GBBO lol I learned that it’s a licorice flavor though so I figured I’m probably fine doing the vanilla that the recipe called for because who likes licorice?

I followed the instructions on my pizzelle maker though which said 1 heaping TBSP of batter. WRONG. It went everywhere. I used like a heaping teaspoon of batter. Maybe it was just the consistency of the batter that messed it up, i don’t know. So they didn’t turn out pretty.🤷‍♀️

They ended up tasting good! Cooper liked them more than I did. I’d give them like a 5/10. He’d probably give them an 8/10. We just ate them as is though we didn’t do like a dusting of powdered sugar or anything.

I think next time I use it I want to try a recipe for a stroop waffle. It’s brown sugar cinnamon base and you put a caramel between two pieces. To me that sounds yummier even though it’s not a pizzelle. Apparently they’re a little softer whereas the pizzelle is crunchy. Maybe I can come up with a way to make a mixture between the two.