I miss Nilla Wafers.reason: because Nilla Wafers are awesome, and nobody makes a gluten-free version of them (duh)}. Which made this copycat recipe for gluten free Nilla wafers very, very … more
How could I not miss Nilla Wafers? I miss everything about them. Oh, Nilla, you temptress. Remember the waxy brown stay-fresh pouch inside the box of Nilla Wafers? It looks like it’s going to be hard to open, and like maybe you’re gonna have to rip it open and risk its tearing down instead of across, resulting in a cascade of cookie crumbs all over your shirt and, at times, down your shirt. But no. It opens so nice and easy. And still keeps the Nilla Wafers fresh inside. How does it do that? Well, this copycat recipe for gluten free Nilla wafers bakes up so nice and crunchy-soft, you’ll wonder if you went & cheated on that gluten-free diet of yours.
What old favorites do you miss, since going gluten-free?
1 1/3 cups (187g) all-purpose gluten-free flour
1/2 teaspoon xanthan gum (omit if your blend already contains it)
1/2 teaspoon baking powder
Dash (1/8 teaspoon) baking soda
1/2 teaspoon kosher salt
8 tablespoons (112g) unsalted butter, at room temperature
1/2 cup (109g) packed light brown sugar (in a pinch, dark brown sugar will do)
1 egg at room temperature, beaten
4 teaspoons pure vanilla extract
2 tablespoons milk
Preheat the oven to 325°F. Line rimmed baking sheets with unbleached parchment paper and set them aside.
In the bowl of your stand mixer fitted with the whisk attachment, add the flour, xanthan gum, baking powder, baking soda and salt, and whisk to combine. Switch to the paddle attachment, and add the butter, sugar, egg, vanilla and milk, beating well after each addition. The batter should be thickened, but thin enough to be piped through a plain pastry piping tip.
Either scoop dough by the level tablespoonful, or pipe an equivalent amount through a pastry bag fitted with a plain piping tip (for more consistent cookie sizing), onto the prepared baking sheets. The mounds of dough should be spaced about 1 inch apart. They will spread, but not a lot. If you have piped the dough, with wet fingers, gently flatten the top of each raw cookie if anything is sticking up. Chill the raw cookies on the baking sheet in the freezer for a few minutes until firm.
Once they are firm, place the baking sheet in the center of your preheated oven and bake for 15 to 17 minutes, or until the cookies are nice, uniform brown color — like they came right out of that brown wax paper bag in that Nabisco box. Allow to chill for a few minutes on the baking sheets before moving to a wire rack to cool completely.
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