Ingredients
- 25 g melted salted butter (1 tablespoon + 2 teaspoons)
- 23 g icing sugar or powdered sugar (2 tablespoons + 2 teaspoons)
- 2 teaspoons vanilla powder (or 1 teaspoon vanilla extract)
- 1 large egg, at room temperature
- 55 g all-purpose flour (¼ cup + 1 tablespoon)
- ½ teaspoon cornstarch
- ¼ teaspoon baking powder
- (Optional: Pinch or two of salt if using unsalted butter)
Instructions
- Preheat oven to 180°C (350°F) and line a baking sheet with parchment paper.
- In a bowl, whisk together melted butter, icing sugar, and vanilla powder until smooth.
- Add the egg and whisk until fully incorporated.
- In a separate bowl, mix flour, cornstarch, and baking powder.
- Whisk the dry mixture into the wet ingredients until just combined. The dough should be loose but not runny.
- Transfer the dough into a piping bag and pipe small, even rounds onto the prepared baking sheet, leaving space between each.
- Bake for 15–16 minutes, or until the edges are golden.
- Cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Swap vanilla powder for extract or add a touch of almond extract for variation.
- Dip cooled cookies in melted chocolate for a decorative touch.
- Use as a base for cheesecake or layered desserts by crushing and mixing with butter.
- Ensure full cooling for maximum crispness.
- Substitute cornstarch with flour for a slightly different texture.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 3 wafers
- Calories: 90
- Sugar: 5g
- Sodium: 30mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
