Servings : Makes 3-4 dozen
These delicious small vanilla infused crunchy cookies are more commonly known as ‘Nilla Wafers’ and are a firm staple when making Banana Pudding. They are perfect for garnishing desserts or for enjoying with a cup of tea.
- 1 cup + 1 tbsp. plain/all purpose flour
- 2 tbsp. cornflour/cornstarch
- 1 tbsp. custard powder
- 1/2 cup powdered sugar
- 1/4 cup granulated sugar
- 1/2 cup butter/margarine (at room temperature)
- 1 tsp. baking powder
- 1 egg (at room temperature)
- 1/4 tsp. salt
- 2 tbsp. honey
- 1 tbsp. vanilla essence
Sieve the cake flour (combination of all purpose flour and the cornflour) with the baking powder and the custard powder. Add the salt and stir.
In a separate bowl, beat the butter/margarine with all the sugar until light and fluffy. Then add the egg, honey and vanilla essence and beat until well combined. Finally, fold in the flour gently until mixed. It will be a thick batter. Pour this batter in a plastic bag or ziploc and refrigerate for about 30 minutes to rest.
When ready to bake, pre-heat the oven at 170C.
Snip a corner out of the bag of cookie batter (about 1/2″ width). Grease your baking sheets and pipe small mounds of batter (about 1/2″ – 3/4″ blobs). Leave a bit of room around each cookie as they will expand during baking. Dip the tip of your finger in a bit of water then press down the mounds to flatten them slightly.
Bake in a preheated oven for about 12-15 minutes or until the cookies look slightly golden. They will seem soft to the touch but when you remove them to cool on a wire rack, they will crispen up.
Allow them to cool on a wire rack completely before storing in an airtight container.