wafer

You don't have to hunt down specialty "black" cocoa to make authentic Oreos; the only essentials are Dutch cocoa powder and a little baking soda to alkalinize the dough. Together, they make crispy wafers as inky and intense as the original, with a hint of bitterness to balance the sweet vanilla filling.

Homemade Oreo Cookies Recipe | BraveTart

For the Chocolate Wafers:

unsalted butter

sugar (about 1/2 cup; 100 grams)

golden syrup (about 3 tablespoons; 55 grams),

baking soda

coconut extract (optional)

flour

cocoa

For the Filling:

unsalted butter (about 12 tablespoons; 170 grams)

vanilla extract

Diamond Crystal kosher salt

sugar

For the Chocolate Wafer Dough: Combine butter, sugar, golden syrup, baking soda, salt, and coconut extract (if using) in the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed to moisten, then increase to medium and beat until fluffy and light, about 5 minutes, pausing to scrape bowl and beater about halfway through.

Sift flour and cocoa together. (If using cup measures, spoon into the cups and level with a knife before sifting.) With mixer running on low speed, sprinkle flour/cocoa mixture into butter mixture. It will seem dry and mealy at first, but continue mixing to form a smooth dough. Knead against sides of bowl to form a smooth ball, then divide in half and flatten into disks. Use immediately or wrap in plastic and refrigerate up to 1 week; soften cold dough 30 minutes at room temperature, then knead on a bare surface until pliable and smooth.

For the Wafers: Adjust oven rack to middle position and preheat to 350°F (180°C). On a cocoa-dusted surface, roll a portion of dough into a 7-inch square. Sprinkle both sides with cocoa and roll until 1/4 inch thick; generously dust with cocoa and continue rolling to 1/8 inch (see note). Alternatively, roll dough to 1/8 inch using an embossed pin. Slide an offset spatula under dough to loosen, brush away excess cocoa, and stamp into 1 1/2–inch rounds. 

Arrange on a parchment-lined aluminum baking sheet, leaving 1/4 inch between wafers. Gather scraps, knead, re-roll, and cut as before. Repeat with remaining dough as well. Any remaining scraps can be discarded or baked to grind for crumbs. Bake until wafers are firm and dry, about 15 minutes, and cool to room temperature on the baking sheet. Fill immediately or store in an airtight container up to 1 week at room temperature. 

For the Filling: Before making the filling, flip half the chocolate wafers upside down so they can be filled immediately after preparing the filling, as it will quickly set.

In a 2-quart stainless steel saucier, completely melt butter over medium-low heat. Simmer, stirring with a heat-resistant spatula, while butter hisses and pops; if you notice brown bits forming along the edges, reduce heat to low. Continue cooking and stirring until butter falls silent, then strain into the bowl of a stand mixer fitted with a paddle attachment.

Add vanilla and salt, followed by powdered sugar. Mix on low to moisten, then increase to medium and beat until creamy and soft, about 5 minutes. Transfer to a heavy-duty pastry bag fitted with a 1/2-inch tip and use immediately; this filling cannot be made in advance.

To Sandwich the Wafers: Pipe a generous dollop of filling in the center of each upturned wafer (just shy of 1 tablespoon, or a little more than 1/4 ounce). Sandwich with remaining halves, transfer to an airtight container, and stand at room temperature until filling has set, about 30 minutes. The cookies will keep for up to 1 week at room temperature, up to a month in the fridge, or 3 months if frozen; serve at room temperature.

Vanilla Wafer Cake

butter, room temperature

vanilla wafers, crushed

eggs

milk

(6-ounce packages) frozen coconut, thawed (see note)

pecans

Preheat the oven to 325°F.  Grease and flour a 10 to 12 cup Bundt pan. 

In a large bowl, use a mixer to cream the butter and sugar together. Add 1 egg at a time, beating well after each addition. Add the crushed vanilla wafers and milk and mix well. Add the coconut, vanilla, and pecans and stir to combine. 

Spread the batter into the prepared Bundt pan and bake for 1 hour and 25 minutes to 1 hour and 35 minutes or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.

<p>Adapted from <em>guidatodo.com.co</em>, this basic oblea recipe is made with only four ingredients. To make obleas, you will have to use a special machine similar to a waffle maker. The preparation of arequipe (Colombian caramel sauce), on the other hand, requires a lot of patience, since it cooks for 3 to 5 hours.</p>

Obleas

OBLEAS

lb (225 grams) wheat flour

(60 milliliters) water

AREQUIPE

l (1 gal) milk

lbs (900 grams) sugar

Communion Wafer Recipe

water

olive oil

tsp honey

salt

Combine ingredients and knead for 3 minutes.

Roll to 1/8” thick.

Cut out circles.

Transfer wafers to baking sheet.

Prick wafers with fork 2-3 times.

Bake at 400° for 5-8 minutes.

Store 2 weeks or keep in the freezer until needed

https://content.jwplatform.com/videos/mH7NiIWl.mp4

It is pretty easy to make your own homemade communion bread with this Communion Wafers recipe that I am sharing with you today.

Communion Wafers.mp4

This creamy No-Churn Banana Pudding Ice Cream is made without a machine making it the perfect summer treat! Small bits of vanilla wafer cookies add a perfect crunch to every bite!

No Churn Banana Pudding Ice Cream

sweetened condensed milk

banana pudding mix

heavy cream,

mini vanilla wafers

Combine the sweetened condensed milk, banana pudding mix...

Combine the sweetened condensed milk,  banana pudding mix and vanilla extract in a large bowl. Mix until incorporated.

Fold in the whipped cream and cookie pieces...

Fold in the whipped cream and cookie pieces until incorporated, trying not to overmix and deflate the cream.

Pour into an airtight container and freeze until...

Pour into an airtight container and freeze until solid.

Serve with additional cookie pieces and fresh bananas.

These homemade chocolate wafer cookies are easy to make and so much more flavorful than the packaged variety! They&#039;re crispy with just a bit of chew, full of cocoa flavor and have just enough sugar - not too sweet. It can be hard to source storebought chocolate wafers. These are great to eat on their own, and are versatile enough to use in any baking project.

Chocolate Wafer Cookies

(1½ cups) all purpose flour

(½ cup) Dutch process cocoa powder, sifted

(11 Tablespoons) unsalted butter

(⅔ cups) granulated sugar

Preheat oven to 350 degrees Fahrenheit (177° Celsius, Gas mark 4).

In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar. Scrape down the sides of the bowl.  Add egg yolk and vanilla and mix until well combined. Scrape down sides of bowl again.

Add dry ingredients to bowl. Mix on low speed to incorporate. Scrape paddle attachment and sides of bowl. Turn speed to medium and mix just until dough pulls together into a ball.

Turn dough out onto a large rectangular piece of parchment paper. Flatten dough into a rough rectangle. Using a rolling pin, roll dough between parchment layers until ⅛&quot; thick (3.18mm). Slide parchment covered dough onto an upside down baking sheet and chill in the fridge for 30 minutes.

Remove dough from fridge and place on a flat work surface. Peel the top layer of parchment off the dough. Replace the parchment, flip the dough over, and peel the second layer off. Discard it. Use a cookie cutter to cut the dough into desired shapes (I used a 2½ inch - 6.3cm - square cookie cutter). Place the cookies 1 inch apart on a parchment lined baking sheet.

Bake each sheet of cookies on center rack of oven for 10 minutes (for chewier cookies) or 12 minutes (for crispier cookies). Cool on sheet for 10 minutes before transferring to a cooling rack.

Chocotorta is a classic no bake Argentinian cake recipe that layers coffee-dipped chocolate cookies with a smooth dulce de leche cream cheese mixture. This recipe uses homemade chocolate wafer cookies and homemade dulce de leche for a delicious and easy Argentinian dessert. It&#039;s an icebox cake inspired by Italian tiramisu - and the flavors only get better with time!

Chocotorta

(16 ounces) cream cheese (room temperature)

(14 ounce can) dulce de leche (room temperature)

375 mL (1½ cups) strongly brewed coffee (room temperature)

batches (840 grams, 14.8 ounces) chocolate wafer cookies

108 mL (¼ cup + 3 Tablespoons) heavy cream

chocolate

can of dulce de leche

Line an 8 x 8 x 2.25 inch (20 x 20 x 5.7 cm) metal baking pan with two crosswise pieces of parchment paper, leaving an overhang on all sides to lift out the cake.

In the bowl of a stand mixer fitted with the whisk attachment, beat the cream cheese at medium speed until smooth and creamy. Scrape down the bowl. Add the dulce de leche and mix on medium speed until fully incorporated and no lumps remain. Turn mixer to high and beat for 30 seconds. Set aside.

Place the cooled coffee into a shallow container with a flat base. Dip each cookie into the coffee, flipping to make sure both sides are wet. Place the first cookie into the corner of the pan. Continue the dipping process, lining the base of the pan with a full layer of coffee dipped cookies.

Scoop ⅕ of the dulce de leche mixture (approximately 170 grams, if using a digital scale) onto the cookie layer. Using a small offset spatula or the back of a spoon, spread the dulce de leche cream in an even layer, fully extending it to the edges of the pan.

Cover the dulce de leche cream layer with another layer of coffee dipped cookies, pressing each cookie gently into the cream layer.

Repeat this process, alternating layers of coffee dipped cookies with additional 1/5 portions of the dulce de leche cream until both are gone, ending with a layer of cookies on top. You should have 6 layers of cookies and 5 layers of dulce de leche cream. Place into the refrigerator to chill for a minimum of 30 minutes before making chocolate ganache.

In a two quart saucepan, heat cream until almost simmering. Remove from heat and add finely chopped dark chocolate. Let sit for 1 minute, and then gently and slowly whisk until all chocolate has melted and no lumps remain. Pour ganache onto top of cake and use a small offset spatula to smooth ganache flat. Cover the pan with aluminum foil, making sure not to let foil touch the ganache layer. Place in refrigerator to chill 4 hours or overnight.

Using the parchment paper, lift the cake out of the pan and place on a serving platter. Cut away the excess parchment paper prior to serving.

If desired, prior to serving use a 16 inch piping bag fitted with an open star tip (I used a Wilton 4B) to pipe room temperature dulce de leche in a decorative border around the cake. To make the shell shapes as pictured, hold piping bag at a 45 degree angle. Place tip near cake border, squeeze firmly to make a star, and then stop squeezing and lower tip while pulling towards center of cake to form a point. Optional - add chocolate pearls along the edge as additional decoration.

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