Lemon Dill Savory Pizzelles

• 분량: 18 servings
• 활동 시간: 5 minutes
• 총 시간: 20 minutes

재료

3 eggs

¼ cup + 2 Tablespoons butter (melted)

2 Tablespoons fresh dill (finely chopped)

Zest of 2 lemons (finely grated)

1 teaspoon granulated organic cane sugar

¼ teaspoon Himalayan salt

1 cup whole wheat flour

2 teaspoons baking powder

방향

Add eggs, one at a time, to a medium bowl, whisking after each addition. After melting allow the butter to cool slightly. Pour butter into egg mixture whisking while you add it.

Add dill, lemon peel, sugar, and salt 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 pizzelle batter by heaping teaspoonful into the centre of the pizzelle design plate, just a little toward the back of centre. Close the pizzelle iron. Latch the lock to ensure even thickness.

Cook the savory pizzelles until the steam stops escaping from the iron, around a minute. Pizzelles should be golden brown and will hold their shape when removed from the pizzelle iron. They will still be soft, but will crisp up as they cool.

If you wish to make smaller crackers, use a pizza wheel to cut each pizzelle into 4 pieces immediately when you take it out of the pizzelle iron. Cool in a single layer on a cooling rack. Stack to store.

Package savory pizzelles in a cookie tin or other air tight container. Pizzelles will keep a week or two at room temperature. They may be frozen for longer storage.

영양 정보

• 칼로리: 68 kcal
• 지방 전체: 5 g
• 포화 지방: 3 g
• 불포화 지방: 1.4 g
• 트랜스 지방: 0.2 g
• 콜레스테롤: 37 mg
• 나트륨: 120 mg
• 탄수화물 전체: 5 g
• 식이섬유: 1 g
• 총 당류: 0.3 g
• 단백질: 2 g