Caramelized Wafers Recipe

Caramelized Wafers

Do not overmix the dough once you add flour a great caramelized cookie round is tender and snappy, which means minimal mixing!

I like to use a plastic pancake spatula or offset spatula to help transfer the dough rounds to the baking sheet and then again to get the baked wafers to release easily.

 Makes about twelve 3-inch rounds.

Ingredients: 

113g unsalted butter, softened 1 stick (8 T)

60g light brown sugar ¼ cup (packed)

165g flour 1 cup + 2 T

1g kosher salt ¼ tsp

Instructions:

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and brown sugar on medium speed for about 1 minute until smooth. Scrape down the sides of the bowl with a spatula.

Add the flour and salt and paddle on low speed until just combined, about 20 seconds.

Turn the dough out onto a work surface, divide it into 2 equal pieces, and flatten it into 2 evenly shaped pancakes.

Roll each dough pancake out between two sheets of parchment paper to a ½-inch thickness

(Using parchment here is a real sanity saver, so don’t skip it!) Using a 3-inch round cookie cutter (or water glass), cut the dough rounds as close to one another as possible.

Refrigerate or freeze the entire sheet of dough for at least 30 minutes.

Heat the oven to 325°F. Pan-spray or line a sheet pan with parchment paper or a silicone baking mat. 5. Pop your chilled rounds off the parchment and transfer them to the prepared pan, spacing ¼ inch apart.

(They don’t spread in the oven!) Reshape the dough scraps into a ball and roll out, cut, and chill, repeating until you run out of dough.

Bake each pan of cookies at 325°F until the edges and roof of the cookie are a caramelized auburn brown, 10 to 12 minutes.

Let the wafers cool completely before layering into a snap. If made in advance, these cookies will last in an airtight container in the fridge for up to 5 days.