Imported from the web

Gluten-Free Vanilla Wafers

Name: Gluten-Free Vanilla Wafers
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 24 servings
Cuisine: American
Ingredients: 1.333 cup all-purpose gluten-free flour blend (The source specifies Better Batter; use a blend suitable for baking.); 0.5 tsp xanthan gum (Omit if the gluten-free flour blend already contains xanthan gum.); 0.5 tsp baking powder; 0.125 tsp baking soda; 0.5 tsp kosher salt; 0.5 cup light brown sugar (Packed.); 8 tbsp unsalted butter (At room temperature.); 1 egg (At room temperature and beaten.); 4 tsp pure vanilla extract; 2 tbsp milk (At room temperature. Any unsweetened nondairy milk may also be used; some vegan butters may require little or no milk.)

Recipe by Nicole Hunn

Imported by Oren E on SeeMeCook

Crispy, buttery vanilla wafer cookies made with gluten-free flour, brown sugar, and plenty of vanilla. They are shaped into small flat disks and baked until uniformly golden brown.

24 servings30 minAmerican

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Ingredients

1.333 cup all-purpose gluten-free flour blend (The source specifies Better Batter; use a blend suitable for baking.)
0.5 tsp xanthan gum (Omit if the gluten-free flour blend already contains xanthan gum.)
0.5 tsp baking powder
0.125 tsp baking soda
0.5 tsp kosher salt
0.5 cup light brown sugar (Packed.)
8 tbsp unsalted butter (At room temperature.)
1 egg (At room temperature and beaten.)
4 tsp pure vanilla extract
2 tbsp milk (At room temperature. Any unsweetened nondairy milk may also be used; some vegan butters may require little or no milk.)

Steps

1
Preheat the oven to 325°F (163°C). Line rimmed baking sheets with unbleached parchment paper and set them aside.
2
In the bowl of a stand mixer fitted with the paddle attachment, or in a food processor fitted with the steel blade, add the gluten-free flour blend, xanthan gum, baking powder, baking soda, kosher salt, and packed brown sugar.
3
Whisk the dry ingredients together with a separate handheld whisk, or pulse them in the food processor, until evenly combined.
4
Add the room-temperature butter, beaten egg, and vanilla. Beat with the mixer or process until the mixture is well combined.
5
Add the room-temperature milk and beat or process until the dough clumps together.
6
Scoop the dough by level tablespoonfuls, or pipe an equivalent amount through a pastry bag fitted with a plain piping tip, onto the prepared baking sheets. Space the portions about 1 inch apart for more consistent cookie sizing.
7
The dough will spread during baking, but not substantially. If the dough was piped and any peaks or material are sticking up, moisten your fingers and gently flatten the top of each unbaked cookie.
8
Place the baking sheets in the center of the preheated oven. Bake for 15 to 17 minutes, until the cookies are uniformly golden brown.
9
Allow the cookies to cool completely on the baking sheets. Once fully cooled, store leftover wafers in a sealed glass container at room temperature to preserve their crispness.

Notes

For best texture, cool the wafers completely before storing them. A tight-fitting glass container keeps them crisp for up to 1 week; plastic storage can make them soggy. The wafers may be frozen for longer storage, although they will lose some crispness. The recipe can also be made with vegan butter. If using a higher-moisture vegan butter such as Earth Balance buttery sticks, pay close attention to the dough consistency and you may need much less milk or none at all.