July 3rd is National Chocolate Wafer Day #ChocolateWaferDay. I remember as a child sharing Wafer cookies with my dad that came in a package of Vanilla, White and Chocolate for our snacks. I wish they still tasted as good as they did when I was a child. I purchased a package from Walmart the other day and it wasn’t the same. I wonder if its because I am a adult now or because my dad wasn’t here to share them with me. Who knows. I think I will try the Chocolate Wafers again and would you like to join me for Cookies and Milk?
National Chocolate Wafer Day falls on July 3rd and it is a big day for Chocolate lovers. On National Chocolate Wafer Day, you can allow yourself to indulge in this treat without having to worry about the extra calories. To enjoy National Chocolate Wafer Day to the fullest, we recommend having a Chocolate Wafer for breakfast, lunch, and dinner!
Chocolate Wafers are also known as Wafer Cookies, Sugar Wafers, Sugar Biscuits, and Fairy Wafers. While most of us enjoy these Wafers as snacks, Wafers can also be enjoyed as a dessert or served at Tea time. Lightly flavored and layered with a Chocolate Filling, Chocolate Wafers are loved by everyone.
In North America, a number of companies made Chocolate Wafers, and each brand had its own trademark taste and style. The companies carefully chose the ingredients and took special pride in their packaging. Over the years, most companies merged and, by the 1930s, there were only a few brands that were exclusively making Chocolate Wafers.
Today, Chocolate Wafers are an American favorite. Thanks to their light texture and delicious taste, Chocolate Wafers make for a fabulous addition to Ice Cream. Bakers also swear by Chocolate Wafers as an ingredient in Cakes and Cheesecakes, and crushed Wafers add an interesting texture to Pies and Tarts.
Did you know decorating with Wafers is a common practice and Wafers truly make a dish look more inviting. Chocolate Wafers are a popular snack, the most famous Chocolate Wafers are KitKat! KitKat is a delicious combination of Chocolate and Wafers that are popular in America and in quite a few other Countries, too.
Another version of the Chocolate Wafer that we consume regularly is the Chocolate Waffle Cone. Creameries serve Ice Creams in these Waffle Cones — when you finish with the Ice Cream, you have another treat waiting for you! Unlike other varieties of Cookies and Biscuits, Wafers are quite difficult to make at home. Which is why Wafers sell so widely at Grocery Stores.
NATIONAL CHOCOLATE WAFER DAY ACTIVITIES
- Indulging in Chocolate Wafers on National Chocolate Wafer Day is a must.
- Today you should bake with Chocolate Wafers and there are quite a few recipes including Cakes, Cheesecakes, Tarts, and Pies that use Chocolate Wafers.
- Make the day all the more fun by enjoying a large scoop of your Ice Cream with a Chocolate Wafer Cone and add your favorite toppings to make the Chocolate Wafer more tasty.
FACTS ABOUT CHOCOLATE
- Did you know there are four varieties of Chocolates milk, dark, white, or blonde varieties.
- The Chocolate industry makes approximately $110 billion per year.
- The largest Chocolate bar ever weighed over 12,770 lbs.
- Did you know Dark Chocolates can have as much caffeine as a can of Coca-Cola.
WHY PEOPLE LOVE NATIONAL CHOCOLATE WAFER DAY
- People love National Chocolate Wafer Day simply because they love Chocolate Wafers!
- People are often very careful about there Sugar consumption and rightfully so. But today is the day to forget about calories and treat yourself.
- Wafers are also a versatile treat. Today, we get to experiment with recipes and try making those that use Wafers as an essential ingredient.
PREP; 30 mins
BAKE: 20 to 22 mins TOTAL; 1 hour 25 mins YIELD: about 40 small (2 1/2″) cookies, or 20 sandwich cookies
Ingredients
Cookies
- 1 cup (198g) granulated sugar
- 8 tablespoons (113g) unsalted butter, room temperature
- 3/4 teaspoon table salt
- 1/2 teaspoon baking powder
- 1 teaspoon espresso powder
- 1 large egg
- 1 teaspoon King Arthur Pure Vanilla Extract
- 1 1/2 cups (180g) King Arthur Unbleached All-Purpose Flour
- 1/4 cup (21g) black cocoa
- 1/4 cup (21g) Dutch-process cocoa
- Lightly grease (or line with parchment) two baking sheets, or more if you have them; you’ll make 3 to 4 baking sheets’ worth of cookies.
- To make the cookies: In a medium-sized bowl, beat together the sugar, butter, salt, baking powder, and espresso powder.
- Beat in the egg and vanilla, then the flour and cocoa. Cover the dough, and chill for 30 minutes. While the dough is chilling, preheat the oven to 350°F.
- Roll the dough about 1/8″ thick; use cocoa instead of flour to dust your rolling board and the dough.
- Cut into 2 1/2″-round cookies. A biscuit cutter is handy for this.
- Bake the cookies for 20 minutes. Watch them closely at the end of the baking time, and if you start to smell chocolate before 20 minutes has gone by, take them out.
- When the cookies are done baking, remove them from the oven and allow them to cool completely.
- To fill the cookies: Use a small offset spatula or a knife to spread about 2 teaspoons of filling onto the bottom of one cookie. Or for a cleaner presentation, roll about 2 teaspoons of filling in the palms of your hands to form a ball, and place it on the bottom of a cookie.
- Finish the sandwich cookie by placing another cookie, bottom-side down, on top of the filling. Press gently, until the filling almost reaches the edge of the cookies.
- Repeat with remaining cookies and filling, until all are filled.
- Storage information: Store well wrapped, at room temperature for several days; freeze for longer storage.
Sandwich Cookie Filling
a heaping 1 1/2 cups filling, enough to fill about 24 to 30 medium (about 2 1/2″) sandwich cookies
Instructions
- Beat together the sugar, shortening, salt, and vanilla. The mixture will seem very dry at first, but will eventually begin to clump together.
- Add the water, beating until smooth and spreadable. The filling should be stiff, but not so stiff that you can’t flatten it when you sandwich it between your cookies.
- For best presentation, roll pieces of filling into a ball before gently flattening atop cookie bottoms, and adding cookie tops.
Thank you,
Glenda, Charlie and David Cates
