How to Make Rolled Wafers

This is an old Victorian recipe for making rolled wafers to have with ice cream, cream filling, or chocolate. This recipe has been modernised from an old Victorian cookbook.

Ingredients

  • 1/4 cup butter
  • 1/2 cup powdered sugar
  • 1/4 cup milk
  • 7/8 cup bread flour
  • 1/2 teaspoon vanilla

Steps

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    Cream the butter, add sugar gradually, and milk drop by drop, in a large mixing bowl. Add the flour and flavoring and mix through.
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    Spread the dough very thinly with a broad, long-bladed knife on the buttered inverted pan. Crease in three-inch squares.
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    Bake in a slow oven until delicately browned.
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    Place the warm dough on a warm surface. Cut squares apart with a sharp knife, and roll while warm in tubular or cornucopia shapes. If the squares become too brittle to roll, place back in the oven to soften again. If rolled in a tubular shape, tie in bunches with narrow ribbon.
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    Serve. These are very attractive, and may be served with sherbet, ice cream, or chocolate. If you choose to roll them in a cornucopia shape, they can be filled with whipped cream just before sending to table.

Tips

  • Colored wafers may be made from this mixture by adding leaf green or fruit red. If colored green, flavor with one-fourth teaspoon almond and three-fourths teaspoon vanilla. If colored pink, flavor with rose. Colored wafers must be baked in a very slow oven to prevent browning.

Things You'll Need

  • Mixing bowl
  • Mixing spoon
  • Baking pan with raised sides
  • Broad, long-bladed knife
  • Sharp knife
  • Narrow ribbon

Article Info

Categories: Baking