Vanilla Wafers
Votes: 4
Time: 55 min.
Complexity: easily
Quantity: about 70 pcs.
Complexity: easily
Quantity: about 70 pcs.
A very popular thin crispy wafer cookie in America, which is loved by almost all Americans and not only eaten on its own, but also used in the preparation of their traditional puddings, cheesecakes and as an ice cream topping. But unlike store-bought ones, these wafer cookies contain only natural ingredients and taste just as amazing. Plus, this recipe is a lifesaver if you're planning to make American banana pudding, but you can't find the cookies for it in stores. The recipe is simple, and all the ingredients are available in almost every home.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 200 g of flour
- 3/4 tsp baking powder
- 0.5 tsp salt
- 120 g of butter at room temperature
- 100 g vanilla sugar
- 1 large egg
- 4 tsp vanilla extract
- 1 tbsp. whole milk
We recommend
Recipes with similar ingredients: premium flour, butter, vanilla sugar, eggs, vanilla extract, milk
Cooking the dish according to the recipe:
- Position racks in the upper and lower thirds of the oven. Preheat the oven to 350°F (175°C).
- In a small bowl, sift the flour, baking powder, and salt. In the bowl of a stand mixer, beat the butter and vanilla sugar on medium speed for 2 minutes, stopping after 1 minute to scrape down the sides of the bowl. Add the egg and beat on medium speed for 30 seconds. Scrape down the sides of the bowl. Add the vanilla extract and milk and beat on low speed for 15 seconds. Add the flour mixture and beat on low speed. Refrigerate the dough for at least 10 minutes before working with it.
- Scoop the dough into balls with a teaspoon and place them on two parchment-lined baking sheets, about 35 per sheet. Press down on each ball with your hand to flatten them slightly. Bake two baking sheets at a time, rotating them halfway through, until golden brown, about 15-20 minutes. Place the baking sheets on wire racks to cool completely.
Categories:
recipe / Desserts / Cookie / American cuisine / Alton Brown
Similar recipes
