Name: Lemon pizzelle shortbread biscuits recipe
Prep time: 10 min
Cook time: 7 min
Total time: 17 min
Yield: 28
Ingredients: 1.5 cups plain flour; 1.5 tsp baking powder; 3/4 cup caster sugar; 125g butter, melted and cooled; 3 eggs, lightly beaten; 2 tbsp lemon juice

by Greer Worsley Last updated on 03/10/2022

Italian pizzelle biscuits are made in a speciality maker, similar to a waffle iron. This cheat recipe uses a similar batter, spiked with lemon, baked in the oven and imprinted with a beautiful design. - Greer Worsley

Ingredients

1.5 cups plain flour
1.5 tsp baking powder
3/4 cup caster sugar
125g butter, melted and cooled
3 eggs, lightly beaten
2 tbsp lemon juice

Method

Step 1

Preheat oven to 180C. Line two flat baking trays with baking paper.
Step 2

In a medium bowl, whisk together flour, baking powder and sugar. Add butter, eggs and lemon juice and whisk well until smooth.
Step 3

Drop tablespoon-size measures onto the lined trays leaving plenty of space between them - I did four per tray. Use a spoon or offset palette knife to spread the mixture out into an 8cm circle. Bake for 4 minutes, then remove from oven and press a well-greased mould into the top of each biscuit. Return to the oven for 2-3 minutes until golden and set.
Step 4

Allow to cool slightly, then remove to a cake rack to cool completely. Repeat with remaining mixture.

Recipe Notes

from Australia’s Best Recipes team

I used plastic moon cake moulds to create the pattern on the top. You could also use a shortbread mould or embossed cookie cutter. Just ensure it is well-greased with spray oil or melted butter.

Store in an airtight container for 2 days.

Recipe and photo by Greer Worsley.