Delicious, crispy, chocolaty – these wafers will bring your childhood memories back again with a smile on your face. You can fill these wafers with whatever you feel like whether is whipped cream with fresh strawberries or ice-cream in any flavor.
- These cookies may be stored in an airtight container for up to two weeks or be frozen for up to two months
- Try to make them as round as you can to create the idea of real wafers (I did it myself that shape as I needed them for a cooking-project of mine)
Method :
Preheat your oven to 176°C and line 2 baking sheets with parchment paper and set aside
Combine the flour, cocoa, sugar, salt, and baking soda in the bowl of food processor and pulse several times to mix thoroughly
Cut the butter into chunks and add them to the bowl, pulse several times.
Combine the milk and vanilla in a small cup. With the processor running, add the milk mixture and continue to process until the mixture clumps around the blade or the sides of the bowl
Transfer the dough to a large bowl or a cutting board and knead a few times to make sure it is evenly blended
Form the dough into a log (you decide how long and how small or large in diameter )
Wrap the log in wax paper or foil and refrigerate until firm, at least one hour, or until needed
Cut the log of dough into slices 0.5-0.6 cm (if you’re trying to emulate the store-bought wafers, slice as thin as you can, and watch the baking time carefully, as it might be less.) Place them 2cm apart on the lined sheets (cookies will spread)
Bake, rotating the baking sheet from top to bottom and back to front about halfway through baking, for a total of 12 to 15 minutes
The cookies will puff up and deflate; they are done about 1.5 minutes after they deflate.
Cool the completely
Photography by Eranda Janku, unless otherwise stated
