Whole Wheat Vanilla Wafers

Vanilla wafers are famous in abroad shops and are indulged as such or used in banana pudding. In India, this is made in small size with varied flavors and called it as Muttai(egg) biscuits or egg drop biscuits or coin biscuits. The same recipe flavored with Vanilla extract and made in bigger size (bigger compared to coin biscuits) are called as Vanilla wafers. As it is light and crunchy, it is named as wafers. Vanilla wafers are traditionally made using All-purpose flour/Maida but as you know, I never buy Maida and so I make with Whole wheat flour, and I bet you won’t be disappointed. These whole wheat vanilla wafers are light, crunchy and tasty ones and are so easy to make.

Whole Wheat Vanilla Wafers

 

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Prep time

10 mins

Cook time

10 mins

Total time

20 mins

 

Serves: 35

Ingredients

Wet ingredients:

• Butter - ¼ cup or 4 tbsp
• Raw brown sugar - ¼ cup
• Large egg - 1
• Vanilla Extract - 2 tsp

Dry ingredients:

• Whole wheat flour - ½ cup
• Baking soda - ¼ tsp
• Salt - 1 pinch

Instructions

Prep work:

1. Keep the butter out of fridge for at least 2 to 3 hours to become soft.
2. Also, keep the egg out of fridge for 2 to 3 hours to bring down to room temperatue.
3. Take ¼ cup sugar and grind in a dry mixie jar to fine powder.

Wet mix:

1. Take ¼ cup softened butter (do not melt it) in a mixing bowl and whisk it well until creamy. Takes 2 mins in electric beater or 5 mins in hand whisk .
2. Add powdered sugar to butter and whisk well for 1 minute in electric beater or 2-3 minutes in hand whisk.
3. Break the shell and add 1 egg into the mix and whisk well for 2-3 minutes in electric beater or 5-6 minutes in hand whisk.
4. Add 2 tsp Vanilla extract

Dry mix:

1. Add ½ cup whole wheat flour, 1 pinch salt, ¼ tsp baking soda to a sieve and sieve once or twice.

Mix and Bake:

1. Add dry ingredients into wet and mix to combine.
2. Take a cup or tumbler and place a piping bag or a ziplock cover inside it and fold the edges outwards so that the mouth is open to fill.
3. Pour the batter into the bag and take out the bag. If using ziplock cover, seal it tightly and make a small cut in one of the edges.
4. Line a baking tray with parchment/butter paper. Gently squeeze the mix to make big outer swirl and come towards the middle and end as shown in the below pic.
5. 
6. If you tend to squeeze in one place, then the center might become thick and won't cook evenly. I always prefer making swirls. The wafer expands while baking and any gaps between swirls fill be filled out while baking. Please note that your swirls will double the size, when baked. So, make sure to have ample space between the swirls, else the wafers might stick to each other, while expanding.
7. Preheat oven to 325F/160C and bake it for 8 to 15 mins. Mine took 12-13 minutes. Baking time varies as per the size of the wafer, so keep an eye after 8 mins.
8. Take out once the bottom is browned (not charred) as shown in below pic.
9. Let it cool down in the tray. If the bottom is over-browned, then flip all the wafers and let them cool down upside-down to avoid more burnt bottom.
10. 
11. Once cooled completely, it will turn crispy and breaks with a snap. Perfect to enjoy!

Notes

1.Use unsalted butter. If using salted butter, skip adding salt.
2.I have used raw brown sugar, but you shall use refined sugar.
3.I have used large brown egg, but you shall replace it with large white egg.
4.Use vanilla extract and avoid using vanilla essence.
5.If you don't like strong vanilla flavor, you shall reduce to 1 tsp vanilla extract.
6.Baking time varies as per the size of the wafer, so keep an eye after 8 mins. Should not exceed 15 mins.

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