Happy National Chocolate Wafer Day!
In honor of this day, here is a great recipe for a homemade chocolate wafer. Eat them plain, dip them in tempered chocolate or make your own ice cream sandwiches! Today is the day to bring out your own version of an Eskimo Pie!
CHOCOLATE WAFERS
These are basically an ice-box cookie. It’s very close to the dark chocolate wafers that are available in your local supermarket. You can add more chocolate if you want them darker, but if you do, add an additional tablespoon of flour for each additional ounce of chocolate.
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
pinch salt
pinch fresh ground pepper
6 tablespoons unsalted butter, softened
1/4 cup firm packed light brown sugar
1/4 cup granulated sugar
1 large egg yolk
1 teaspoon vanilla extract
1 ounce unsweetened chocolate, melted in pan over simmering water
1/2 teaspoon baking powder
1/4 teaspoon baking soda
pinch salt
pinch fresh ground pepper
6 tablespoons unsalted butter, softened
1/4 cup firm packed light brown sugar
1/4 cup granulated sugar
1 large egg yolk
1 teaspoon vanilla extract
1 ounce unsweetened chocolate, melted in pan over simmering water
Sift flour, baking powder, baking soda, salt and pepper together. Cream together butter and sugars until light and fluffy. Add egg yolk and beat until mixture is well blended. Beat in vanilla and chocolate. Add dry ingredients and mix at low-speed or by hand until well blended.
Form dough into 1 1/2 inches diameter log; wrap in waxed paper and chill for 3 hours to 2 days. Or store in freezer until needed.
Preheat oven 375°F. Slice dough 1/8 thick with sharp knife. Place 1 1/2 inches apart on ungreased baking sheet and bake in center of oven for 7 to 9 minutes. Tops will show no fingertip prints when pressed gently. Cool on wire racks and store in air tight container.
Makes 3 dozen.
Form dough into 1 1/2 inches diameter log; wrap in waxed paper and chill for 3 hours to 2 days. Or store in freezer until needed.
Preheat oven 375°F. Slice dough 1/8 thick with sharp knife. Place 1 1/2 inches apart on ungreased baking sheet and bake in center of oven for 7 to 9 minutes. Tops will show no fingertip prints when pressed gently. Cool on wire racks and store in air tight container.
Makes 3 dozen.
photo courtesy of eating-for-england.com
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