Vanilla Wafer Biscuits
Inspired by techniques from America's Test Kitchen.
Small, crisp, golden vanilla biscuits made from a quick melted-butter batter, piped or spooned into tiny mounds and baked until dry and lightly coloured. The batch makes 80, perfect for snacking, layering into puddings or crumbling over ice cream.
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Method
- 1
Heat the oven and prepare. Set oven shelves in the upper-middle and lower-middle positions and heat the oven to 160 °C (140 °C fan). Line 2 baking trays with baking paper or silicone mats. Sift the flour, icing sugar, salt and bicarbonate of soda together into a medium bowl.
- 2
Mix the batter. Whisk the melted butter, egg and vanilla in a large bowl until smooth. Add the flour mixture and whisk gently just until smooth, scraping down any dry bits from the sides; don't overwork it. It will be a thick batter that firms up as it sits.
- 3
Portion. Using a small scoop or a 1 tsp measuring spoon, drop 30 mounds onto each tray in 5 staggered rows of six, about 4 cm apart.
- 4
Bake the first batch. Bake until the edges and bottoms are golden brown and the tops are dry and light golden, 16-19 min, swapping and turning the trays halfway through. Leave on the trays for 3 min, then move the wafers to a wire rack.
- 5
Bake the rest. Portion the remaining batter into 20 mounds on one of the empty trays and bake on the upper-middle shelf for 16-19 min, turning the tray halfway. Cool on the tray for 3 min, then on the rack until completely cold.
Storage
Once completely cool, keep in an airtight container at room temperature for up to 1 week.
Free sugars
2.9 g per serving
5.8 % of the 50 g daily maximum · 11.6 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- 2 large baking trays
- baking paper or silicone baking mats
- sieve
- medium bowl
- large bowl
- whisk
- small scoop (about 1 tsp) or 1 tsp measuring spoon
- wire rack
- airtight container
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 46 kcal |
| Protein | 0.5 g |
| Carbohydrate | 5.6 g |
| of which sugars | 2.9 g |
| of which free sugars | 2.9 g |
| Fat | 2.4 g |
| of which saturates | 1.5 g |
| Fibre | 0.1 g |
| Salt | 0.1 g |
Protein per 100 kcal
1.1 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
