Cocoa Wafer Crisps
From jo_jo_ba 16 years ago
- 14 minutes to make
- Serves 36
The original recipe for these crispy snacks is apparently over 200 years old. These cookies are some of the most intensely flavoured, versatile chocolate wafer cookies of any I have tasted, and the recipe I’m going to use for the Torta Straticella Alla Andrew. Read more They are excellent keepers if stored in a tightly closed tin. See less
Ingredients
- ½ cup unsalted butter, softened shopping list
- 2 cups sugar shopping list
- 2 teaspoons cornstarch shopping list
- 1 tablespoon cold water shopping list
- 1 tablespoon cold, brewed espresso shopping list
- 1 teaspoon vanilla shopping list
- 2 cups flour shopping list
- 1 ¼ teaspoons baking soda shopping list
- ½ cup cocoa, sifted shopping list
- ¼ teaspoon salt shopping list
How to make it
- Cream butter and sugar.
- In a small bowl, whisk cornstarch and cold water until smooth.
- Add cornstarch slurry, espresso and vanilla to the mixture.
- Sift flour, baking soda, cocoa and salt together.
- Gradually sift it into the batter, and continue beating until flour is completely blended.
- Turn out onto plastic wrap, flatten to about 1 inch thick, wrap dough tightly and refrigerate overnight (or up to 1 week).
- Preheat oven to 350°.
- Allow dough to come to room temperature.
- Roll out dough between 2 sheets of wax paper (or on well-floured board) to no more than ¼".
- Cut into approximately 2" shapes (a pizza wheel helps make rectangles) and place on greased (or lined) baking sheets.
- Bake for 14 minutes, watching carefully to prevent burning.
- These should be crisp as soon as they cool
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