Tea Wafers

Yields: About 300 paper-thin wafers

These tender, crisp squares are incredibly delicate and flavorful. Be sure to store them in a tightly covered tin as soon as they cool to maintain their texture.

Ingredients

• ⅘ cup (180 g) butter

• 1 teaspoon vanilla extract

• 1¾ cups (210 g) all-purpose flour, sifted

• ⅓ cup (80 mL) milk

Optional toppings:

• Chopped nuts

• Cinnamon and sugar

• Grated lemon rind

Instructions

1. Preheat Oven: Preheat your oven to 325°F (165°C).

2. Prepare the Dough:

• Cream the butter until smooth.

• Beat in the vanilla extract.

• Gradually add the sifted flour to the creamed mixture, alternating with the milk.

• Mix until the batter is creamy and smooth.

3. Prepare the Baking Sheet:

• Lightly butter a cookie sheet and chill it in the refrigerator.

4. Spread the Batter:

• Using a spatula, spread a thin layer of the batter on the chilled cookie sheet (about 1/8 inch thick).

5. Add Toppings (optional):

• Sprinkle the batter with your choice of toppings (nuts, cinnamon-sugar, or grated lemon rind).

• Press the toppings gently into the batter to ensure they stick.

6. Mark the Squares:

• Use a sharp knife to score the batter into 1½-inch squares.

7. Bake:

• Bake for 8–10 minutes or until the wafers are light brown.

8. Cut and Remove:

• While still hot, cut through the marked squares with a knife and carefully remove them from the baking sheet.

9. Cool and Store:

• Allow the wafers to cool completely. They will become crisp as they cool.

• Store in an airtight container to keep them fresh for several weeks