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“Oh these are simple and lovely!! They are from my most treasured cookbook 500 Fabulous cakes and bakes!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! :)Posting a few most loved recipes from this book. Baking is my refuge on days I am low. This style of cooking (mixing/ kneading and the smell - wow my fix for the blues!!!!!! P.S. Yield depends on the size of the wafers”
READY IN:
17mins
YIELD:
40-50 wafers
UNITS:
US

Ingredients Nutrition

  • 2 12 ounces blanched almonds, finely chopped (you can use a blender as I do)
  • 2 ounces butter
  • 1 12 ounces plain flour
  • 3 12 ounces caster sugar
  • 30 ml double cream
  • 2 12 ml vanilla essence
  • 5 g finely grated orange rind (optional)

Directions

  1. Melt the butter.
  2. Stir in the remaining ingredients.
  3. Pour the batter with a spoon in little circles on greased baking sheets keeping them 6 cms apart.
  4. Bake at 325F/ 190 C for 5 mins or till golden.
  5. Cool till just stiff enough to remove from the tray with a palette knife.
  6. Transfer to a wire rack to cool.

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