LCOM's Pizzelle (Chocolate Orange Pizzelle)

My only new cookie for this year, 2012.  By all means, this is not the usual pizzelle cookies, but just a cookie I created that uses a pizzelle press to make.  I was not as impressed with my previous recipe because I thought the rice flour taste was too strong.  Hence, in this recipe, I reduced the rice flour and replaced it with all-purpose flour, added cocoa powder and orange extract and made it into a Chocolate Orange flavored pizzelle.  I loved the pairing of chocolate and orange and this pizzelle remains crispy once baked.

Perhaps the color was not as appetizing (since I used specially dark cocoa powder) but I do love the taste of orange and cocoa powder.  I managed to get rid of the rice flour taste too.

Ingredients:

• 250g granulated cane sugar
• 200ml coconut milk
• 3 large eggs
• 1.5 tsp. pure orange extract

(A)

• 125g all-purpose flour
• 100g rice flour
• 60g cornflour
• 25g cocoa powder

• Zest of 1 orange  (optional)

Method:

1.  In a large bowl, add coconut milk and sugar, whisk until sugar melted.  Add eggs and orange extract, whisk well.

2.  Sift (A) into another bowl.  Pour 1/3 into the liquid mixture, whisk well.  Pour another 1/3 and whisk well and finish with the last 1/3 of the flours mixture, whisk well.  Add orange zest if used.

3.  Heat up your pizzelle press (I used a Cuisinart Pizzelle press and turn to number 4).  Brush with oil.  Pour 1 Tbsp. of the batter in the center of the mold and cover.  Let it cook (wait until the red light turns to green light), or depending on your pizzelle maker.   Take it out and lay flat to harden.  You can also roll it when hot if you like.