Wafer rolls are delicate rolled sugar cookies that can be filled with custard cream, drizzled with melted chocolate, or enjoyed as is.
There are a couple different ways that you can cook these, if you’d like them to have a waffle iron style pattern like those pictured to the left, you’ll need to use a waffle cone iron to bake your wafer rolls. Otherwise, if you don’t care or if you plan on drizzling them with chocolate you can simply follow the directions below.
1/2 cup butter
1/2 cup white sugar
1 teaspoon vanilla extract
2 egg whites
2/3 cup all-purpose flour
Preheat an oven to 375 degrees F (190 degrees C).
Lightly grease 2 baking sheets or line them with parchment paper.
In a large bowl Beat the butter, sugar, and vanilla (with a hand mixer or stand mixer) until smooth. Add the egg whites one at a time, allowing each to blend into the butter mixture, they should be light and fluffy before adding the next. Mix in the flour until just incorporated.
Drop the dough onto ungreased baking sheets, Spread it out thinly with a spatula or the back of the spoon into a 3 inch circle. if you want to make larger ones like those pictured, you can a cookie dough scoop (which is about 2 Tablespoons) and spread them into a 6 inch circle. Leave plenty of room around them as they spread. We recommend about 6 per cookie sheet at a time.
Bake in the preheated oven until browned along the edges, about 5 minutes.
Remove the baked wafer cookies one at a time using a spatula and then Roll the wafer around the handle of a wooden spoon until the edges overlap. Cool seam-side down on a wire rack until completely crisp. Alternatively, you can drizzle melted chocolate down into the rolled wafers prior to placing on a cooling rack.
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