Delicate, crisp and super more-ish, these wafers are perfect with a cuppa or served with vanilla ice-cream as a simple dessert. They are also delicious made with milk chocolate and pecans instead of the dark chocolate and macadamias.
- 75 g (½ cup) plain flour
- 110 g (½ cup) caster sugar
- 175 g (½ cup) honey, warmed slightly
- 100 g unsalted butter, melted and cooled
- 2 egg whites
- 100 g good-quality dark chocolate, coarsely chopped
- 100 g unsalted macadamias, coarsely chopped
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat the oven to 160°C. Line two large oven trays with non-stick baking paper.
Place the flour, sugar, honey, butter and egg whites in the bowl of a food processor and process until just combined.
Divide the mixture evenly between the lined baking trays and use the back of a spoon to spread the mixture evenly into two thin 25 cm x 30 cm rectangles. Sprinkle evenly with the chocolate and macadamias.
Bake in preheated oven for 35-40 minutes, swapping the trays after 20 minutes, or until dark golden and the centre is cooked. Remove from the oven and cool on the trays.
To serve, break into rough 5 cm pieces.
• These wafers will keep in an airtight container at room temperature for up to 1 week.
Anneka's mission is to connect home cooks with the magic of baking, and through this, with those they love. Read our interview with her or for hands-on baking classes and baking tips, visit her at BakeClub. Don't miss what's coming out of her oven via Facebook, Twitter, Instagram and Pinterest.
Photography by Alan Benson. Styling by Trish Heagerty. Food preparation by Wendy Quisumbing.
This recipe is from our online column, Bakeproof: Cookies in a hurry.