Lemon Dill Crackers in Pizzelle Form

Lemon Dill Savory Pizzelles
These savory pizzelles are light, crispy crackers that you can make right in your kitchen. This recipe can be modified to include your favorite herbs and spices!
Course Snack
Cuisine Italian
Keyword how to make pizzelles, pizzelle recipe, what is a pizzelle
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 18 servings
Calories 34 kcal
Author Chris Dalziel
Ingredients

3 eggs
¼ cup + 2 tbsp butter melted
2 T. fresh dill finely chopped
Zest of 2 lemons finely grated
1 tsp. granulated organic cane sugar
¼ tsp. Himalayan salt
1 cup whole wheat flour
2 tsp. baking powder

Instructions

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.