Growing up, I always loved vanilla wafers. When the mini version came out, it was my absolute favorite! As an adult, I don’t particularly care for the additional preservatives, so I have created my own recipe! I hope you’ll enjoy!
The batter for these vanilla wafers is very simple to throw together. Dry first, then wet. Make sure to chill the dough for a bit so they don’t run when you bake them.
The first few times I made these, I made them way too big! Be sure to make very small balls of dough. The will puff white a bit! If they’re too big, they lose that wafer feel. We want them small.
The recipe called for 2 teaspoons of baking powder because I use 100% freshly milled flour. Not only does this improve the nutritional content, it also improves the texture. I love the crumb that’s formed around the outer edge!
I highly encourage you to make these for a snack, dessert, and they should most definitely replace any vanilla wafers in banana pudding. If you’re going to make it, let’s make it right! 
Vanilla Wafers
Soft on the inside, crisp on the outside, these vanilla wafers trump their store bought counterpart! Try them out today!
Ingredients
- 1 3/4 cup of flour (approx. 1 1/4 c soft white wheat berries)
- 1/2 tsp salt
- 2 tsp baking powder
- 1/2 cup of sugar
- 1 stick of butter at room temperature
- 1 egg
- 2 TBSP good quality vanilla
- 2 TBSP milk
Instructions
- Grind wheat berries if using whole grain. Mix all of your dry ingredients in a mixing bowl. Add butter, sugar, egg, and vanilla to a mixer with a paddle attached. Beat. Slowly add in dry ingredients until everything is incorporated. Then add milk 1 TBSP at a time.
- Refrigerate for 30 minutes to an hour.
- Preheat oven to 350° F. Spoon very small pieces of dough (see picture above) on a lined baking sheet. Bake about 12 minutes or until the edges are good and the center is puffed. Freezes well and stores at room temperature for 5 days.