Savory Pizzelles that are perfect with cheese.
- 3 eggs
- ¼ cup plus 1 tbsp. butter, melted
- 2 tbsp. chives, chopped
- 1 tsp. dried onion flakes
- 1 tsp. organic sugar
- ½ tsp. Himalayan salt
- ½ cup parmesan cheese, grated
- 1 cup flour, organic whole wheat
- 2 tsp. baking powder
- Add eggs, one at a time, to a medium bowl, whisking after each addition. After melting allow butter to cool to room temperature. Pour butter into egg mixture whisking while you add it.
- Add chives, onion flakes, salt, and parmesan cheese to the egg mixture. Whisk until the batter is light and frothy, about a minute.
- Add whole wheat flour and baking powder together to the egg mixture. Stir with a wooden spoon just until the flour is moist and the batter clings together. The batter will be thick and it will clump together but it should still be light. The batter consistency is a little thicker than muffin batter but not as thick as biscuit dough.
- Preheat the pizzelle iron according to manufacturer’s directions.
- Drop the batter by heaping teaspoonful into the centre of the pizzelle plate, just a little toward the back of centre. Close the pizzelle iron.
- Cook the pizzelles until the steam stops escaping from the iron. Pizzelles should be golden brown and will hold their shape when removed from the pizzelle iron.
- Cut the pizzelles into quarters, if you wish to make smaller crackers, or leave them whole. Cool immediately on wire rack to crisp the pizzelles.
- Repeat with remaining batter. Makes 1½ dozen pizzelles.
Use a light hand when mixing these pizzelles, due to the low-sugar content they can become tough if over-mixed.