Vanilla Wafers

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5
Average: 5 (1 vote)
Servings 
Makes 3-4 dozen

These delicious small vanilla infused crunchy cookies are more commonly known as 'Nilla Wafers' and are a firm staple when making Banana Pudding.  They are perfect for garnishing desserts or for enjoying with a cup of tea.

Ingredients
1 cup + 1 tbsp.
plain/all purpose flour
2 tbsp.
cornflour/cornstarch
1 tbsp.
custard powder
1/2 cup
powdered sugar
1/4 cup
granulated sugar
1/2 cup
butter/margarine
(at room temperature)
1 tsp.
baking powder
1
egg
(at room temperature)
1/4 tsp.
salt
2 tbsp.
honey
1 tbsp.
vanilla essence
Instructions 

Sieve the cake flour (combination of all purpose flour and the cornflour) with the baking powder and the custard powder. Add the salt and stir.

In a separate bowl, beat the butter/margarine with all the sugar until light and fluffy. Then add the egg, honey and vanilla essence and beat until well combined. Finally, fold in the flour gently until mixed. It will be a thick batter. Pour this batter in a plastic bag or ziploc and refrigerate for about 30 minutes to rest.

When ready to bake, pre-heat the oven at 170C.

Snip a corner out of the bag of cookie batter (about 1/2" width). Grease your baking sheets and pipe small mounds of batter (about 1/2" - 3/4" blobs). Leave a bit of room around each cookie as they will expand during baking. Dip the tip of your finger in a bit of water then press down the mounds to flatten them slightly.

Bake in a preheated oven for about 12-15 minutes or until the cookies look slightly golden. They will seem soft to the touch but when you remove them to cool on a wire rack, they will crispen up.

Allow them to cool on a wire rack completely before storing in an airtight container.

Enjoy!  :)


Comments

fatimahSS's picture

Salamun alayki, i don't have custard powder. Can I omit it?? Or is there any substitute for it?

admin_2's picture

W/Salaam, use cornflour/cornstarch in place of the custard powder.

Salam, can I use oil instead of butter or margarine? I don't want them full of fat. Thank you

admin_2's picture

W/Salaam, am not sure on the results for these with oil. You can try, then let me know how they turn out.

Salaamalaikum . In the ingredients you have written all purpose flour whereas in the method you've said to sieve cake flour , so what are v supposed to actually use ? Also by powdered sugar do u mean icing sugar ??

admin_2's picture

W/Salaam. When cornflour is added to all purpose flour, what you then have is cake flour. As you will notice from the ingredients list, cornflour is added to the all purpose flour. Yes powdered sugar is icing sugar.

Ok . Thank u so much Fauzia ☺

a.a.am back i was getting probs to post comments but now i can

Salaam fauzia.. I just made these and even after completely cooled they are soft.. Not crispy :(

admin_2's picture

W/Salaam. Did you preheat the oven? Did you shape them the same size as mentioned? Did you bake for the recommended time? Did you cool them on a wire rack so that air circulates all around? If not for any of these points, then just put them back on the tray and bake them for a few minutes more. Make sure to cool them on a wire rack.

I think my size was slightly bigger but i took care of all other things:( now its past one day so i couldnt rebake it right?? I will definitely try again inshallah!!

admin_2's picture

Yes you can still re-bake them just to crisp them up. Preheat the oven, then stick them in on a tray for a few minutes at a slightly lower temperature so that they do not burn.

Ohh thanks a lott they are much better now :)

Aoa...when do we have to use custard powder?

admin_2's picture

Sieve it in with the flour.

Hi, what's the difference between powered suger and granulated suger? And can I use blueband instead of butter?

admin_2's picture

Hi, powdered sugar is also called icing sugar, it is sugar that is very finely powdered and contains some starch in it. Granulated is the regular table sugar. Butter will give you better flavour than margarine.

Ur recipes are awesome and easy fauzia.
AlhamduliLLAH for having such a chef.
Thanks a lot