MY COOKBOOK

MY COOKBOOK
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24.9.12

CHOCOLATE WAFERS


These chocolate wafers are thin, crispy and lend themselves to accompany a wide variety of desserts. If crushed, they can be used wherever chocolate cookie crumbs are called for. To cut them very thin, place the cookie log in the freezer for an hour. If refrigerated, this recipe will yield about forty cookies. I like them thin and crispy. Although they grow a little during baking, they require only about 1.5 cm spacing on the baking sheet. Interestingly, thicker or wafer thin, the baking time doesn’t vary much.

3/8 cup butter, room temperature
2/3 cup brown sugar
1/2 cup sugar
1 tsp pure vanilla extract
1 egg white
1 cup flour
1/2 cup cocoa
1/4 tsp baking soda
1/4 tsp salt

• In a mixing bowl beat the butter, sugars, vanilla extract and egg white until light and fluffy.
• In a separate bowl whisk together the flour, cocoa, baking soda and the salt.
• Gradually add the flour mixture to the butter, scraping the sides of the bowl until fully incorporated.
• Continue to beat until the dough forms.
• Roll the dough into a log and wrap it plastic wrap.
• Place in the freezer for an hour
• Line a baking sheet with parchment paper.
• Preheat the oven to 350F.
• [Place in the fridge for 1 hour if you want thicker, softer cookies.]
• Remove the plastic and slice the log into the desired thickness.
• Place the cookies 1.5 cm apart on a prepared baking sheet.
• Bake the cookies in the preheated oven for 12 minutes.
• Put the remaining dough back into the freezer or the fridge.
• They will be soft when you remove them. Let them solidify before moving to a wire rack to cool.
• I baked 72 cookies in three batches.

 

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.

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