Chocolate Wafers are extremely versatile. While this recipe was added to create The Icebox Cake, the wafers are just as good served alone, holding ice cream together for an ice cream sandwich, or simply dipped into melted mint chocolate (of course in a desperate attempt) to recreate a homemade thin mint cookie. Whatever your final goal is when making these multi-tasking wafers, one thing is for certain, they will not go to waste!
Ingredients:
1 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 cup plus 2 tablespoons sugar
1/4 teaspoon salt
1/4 teaspoon baking soda
1 3/4 sticks unsalted butter (softened slightly)
3 tablespoons milk
1 teaspoon vanilla extract
Directions:
1. In a food processor combine flour, cocoa powder, sugar, salt and baking soda.
2. Then, slice the butter into tablespoons and slowly add it to mixture while pulsing mixture between additions.
3. In a small bowl, mix milk and vanilla together. Slowly pour into processor as you continue to pulse the mixture.
4. Now remove dough and fold a few times by hand simply to ensure it is thoroughly combined.
5. Take the dough and form it into a log. The approximate desired size is about 14" long by 2" in diameter. Take the log and wrap it in wax paper. Then, secure by wrapping a layer of seran wrap on the outside of the wax paper. Place the wrapped log in the fridge for a minimum of an hour before slicing or until ready to use.
6. Line a baking sheet with parchment paper and slice these wafers approximately 1/8" thick. You will need a very sharp knife to reduce the risk of the cookie from falling apart as you cut. Leave at least 1" between cookies. And it is easier to cut cold, as it warms it begins to break when cutting the dough extremely thin.
7. Preheat oven to 350 degrees and bake the wafers for 12-15 minutes. You will want them to be crispy, but not overcooked.
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