Nilla Wafers

Nilla Wafers have got to be my favourite ‘wafer’ or cookie to serve with ice cream or even just a cup of coffee.

They are not my favourite wafer to bake though as they are a bit more fiddly than most but I don’t mind that, as the rewards are just so delicious and recently I have found an easier way to keep them in shape whilst chilling – the inner tube of a kitchen roll!

INGREDIENTS:

2 egg yolks
¼ cup coconut oil, melted
1 teaspoon vanilla extract
2 cups almond flour (170g)
½ teaspoon baking powder
½ teaspoon fine grain sea salt
½ cup raw organic honey or maple syrup (85g)

METHOD:

In a bowl or food processor, combine all ingredients and mix until a dough comes together. It will be moist and slightly very sticky.

Place the dough on a large piece of baking parchment and form into a cylinder which should be about 9” long.

Wrap tightly with the parchment and slide into the inner tube of a kitchen roll so that it is a firm fit (this holds the dough in place whilst chilling).  It’s a bit fiddly to do this and I suggest you seal one end of the parchment to stop the dough squeezing out.

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Nilla dough inside a kitchen roll tube

Place in the freezer for at least an hour or until very firm. I have left mine in overnight and allowed to ‘come to’ before slicing with a very sharp knife into ¼” or thinner  rounds.  If they go out of shape when cutting, gently ease them into a round on the baking tray.

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Slice when chilled

Place the rounds on a baking sheet lined with parchment.

Bake for approximately 12 minutes at 350°F, until the tops are slightly golden.

Leave the wafers to cool on the baking sheet (without touching) for at least 15 minutes, then carefully transfer to a rack to cool completely. These wafers crisp up as they cool.

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Nilla Wafers

If you are not using the wafers straight away, interleave with parchment in an airtight tin.

If necessary, refresh for a few minutes in a hot oven and leave to cool again – this makes them really lovely and crisp.

The thinner the cookie, the more like a wafer which is crispy,  slightly chewy but also melts in the mouth.  I have made thicker ones which taste just as good but are more like a biscuit.

Recipe adapted from The Iron You.

 

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About TheRobbInn

Robbinn's Recipes is my online recipe collection of gluten-free, healthy meals.
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