'Pique Nique' at Domaine de Marotte
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Pizzelle Puzzle

I have used self rising flour instead of all purpose flour for a pizzelle recipe that uses rum, orange extract, grated orange peel, unsalted butter, eggs, vanilla extract, sugar, flour and baking powder. Not knowing I was using self rising flour, I added 2 tablespoons of baking powder to 3 1/2 cups of flour as per recipe. The batter tastes like baking soda. What can I do to correct the taste before baking them?  I am thinking to repeat the recipe leaving out the baking powder and using all purpose flour and mixing the two batters together to cut the baking soda taste.

For those who haven't heard of them before, pizzelle are a Italian waffle cookie.  They are cooked in an iron that impresses a lace pattern onto both sides of the cookie.  Norwegian readers may have seen a similar iron used for making krumkake, although traditionally pizzelle are served either flat or rolled into a tube, whereas krumkake are rolled into cones.

You say that the batter tastes like baking soda, so I assume you tasted it raw.  Since pizzelle are cooked one at at time, your first step should be to make one and see how it tastes after it is cooked.  You may be surprised to find that some of the taste in the raw batter is gone after it is cooked.

If the finished product still tastes wrong, then there is no really effective way to remove the taste.  As you suggest, you could make a second batch without any baking powder and combine them.  The only challenge there is that a batch made with 3 1/2 cups should yield somewhere between about 70 to 150 cookies.  If you double the batch, you will double the yield. 

The good news is that pizzelle can be frozen.  Simply stack them together in a freezer container or plastic zip-lock bag and put them in the freezer.  When you want to use them, lay the pizzelle out in a single layer on a cookie sheet and reheat them in a 300°F (150°C) for a few minutes until they are warm and crisp.

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