Not too sweet, these wafers make perfect tea biscuits. They have subtle flavors of Dutch cocoa, orange and cardamon. Your guests will love them!
Makes about 30 wafers.
Ingredients:
- 8 Tbsp butter (divided use)
- 2 Tbsp milk (divided use)
- 1/2 c sugar
- 1 large egg
- 1 3/4 c all-purpose flour
- 1/2 Tbsp baking powder
- 1 pinch cardamon
- 1/4 tsp sea salt
- 3 Tbsp Dutch-processed cocoa powder
- 1 tsp orange extract
Directions:
- Melt 2 tablespoons of the butter with 1 tablespoon of the milk. Set aside.
- In an electric mixer, cream sugar with remaining 8 tablespoons (one stick) of butter.
- Add egg and continue beating until light and fluffy.
- Add remaining tablespoon of milk; incorporate.
- Sift flour, baking powder, cardamon and salt together. Using a dough hook, gradually
- Beat the dry ingredients into the butter/sugar mixture on low.
- Turn mixer speed to medium low and mix until dough climbs hook. (If necessary, add more milk or flour to gain the correct consistency.)
- Remove half of the dough and place on a sheet of wax paper. Roll out into a rectangular shape of about 10 x 8 inches.
- To the remaining dough, add the melted butter/milk mixture, cocoa powder and orange extract. Beat until smooth.
- Place this dough on another sheet of wax paper and roll to the same rectangular shape.
- Put the chocolate dough on top of the plain dough and roll them together gently. Place dough in refrigerator and chill for 15 min.
- Roll dough tightly along the 10-inch side making a 10-inch long log of dough. Wrap in the waxed paper, and freeze this dough at least 1 hour.
- Remove dough log from freezer 15 minutes before you plan to bake it, preheating the oven to 325 degrees F.
- Cut dough log into 1/3-inch thick slices and place them on (2) parchment-lined baking sheets at least 1-inch apart.
- Bake 7 minutes before switching top and bottom baking sheets. Bake another 6-7 minutes, or until lightly golden on bottom and firm on top. Remove to cooling rack.