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Begin by making the pizzelle batter. Cream together the sugar and butter in a large mixing bowl.
Add the eggs (two at a time) and beat after each addition.
Then add the anise extract and beat to incorporate.
Sift the flour and baking powder into the mixture and stir with a wooden spoon to incorporate - making sure there are no pockets of unmixed flour.
Heat the pizzelle iron. Once this is hot, dollop out about a tablespoon into the middle of each mould space. Press the iron lid firmly shut and latch this. Allow to cook for about 30 seconds before unlatching and lifting the lid. Carefully remove the pizzelle from the press. Discard the first two. Repeat the process and place pizzelle a piece of parchment paper or wire rack to cool. Repeating until done with the batter.