Pizzelle

Method

1. Melt the 20 g of unsalted butter in a small pan over low heat, then set it aside to cool to lukewarm — hot butter will scramble the egg.
2. In a medium bowl, whisk the 1 egg with the 55 g of caster sugar and a pinch of fine salt for 2–3 minutes, until the mixture is pale, thickened and falls from the whisk in a ribbon.
3. Whisk in the cooled butter, 0.5 tsp of vanilla extract, 0.5 tsp of lightly crushed anise seeds and 0.5 tsp of finely grated lemon zest until smooth and glossy.
4. Sift the 75 g of plain flour with 0.5 tsp of baking powder over the bowl and fold in with a spatula until no dry flour remains. The batter should be thick and sticky, like a soft paste rather than a pourable batter. Cover and rest 10 minutes.