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.