A refreshing and light take on traditional Ginger-Bread cookies.
- 3 eggs, room temperature
- ½ cup organic sugar
- 2 tablespoons maple syrup
- ½ cup butter, softened
- 1 tsp. vanilla (optional)
- 1 ¾ cup flour, organic whole wheat
- 1 teaspoon cinnamon
- 2 1/2 teaspoons ginger
- ½ teaspoon cardamom
- 2 teaspoons baking powder
- Grease the plates of the pizzelle iron generously with butter or coconut oil. Preheat the pizzelle iron according to the manufacturer’s directions.
- Set up a cooling rack close to where you are baking the pizzelles. Once you start cooking them you need to work fast.
- In a large mixing bowl, beat the eggs, sugar, and maple syrup together until light and fluffy. I use a wire whisk and beat it by hand. It’s not a difficult batter to work with by hand.
- Add butter, vanilla, and beat well with a wooden spoon or use your stand mixer.
- Sift flour, cinnamon, ginger, cardamom, and baking powder together and add to egg mixture. Mix until just blended. Don’t overwork the batter. The batter will be stiff. If it is too runny it won’t spread properly in the iron.
- Drop the batter by teaspoonsful into the centre of each circle on the pizzelle iron. My pizzelle iron uses 1 heaping teaspoon of batter per pizzelle. Follow the directions with your own pizzelle iron.
- Close the pizzelle iron over the batter and let it cook until the steam stops. Once the steam stops and the pizzelles are baked remove them from the iron.