Spiced Almond Wafers

The Quirky Foodster Team

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Servings

Ingredients

Plain flour — 120 g (1 cup)
Sugar — 60 g (1/4 cup)
Ground cinnamon — 1/2 tsp
Ground ginger — 1/4 tsp
Ground almonds — 60 g (1/4 cup)
Large eggs — 2
Unsalted butter, melted — 60 g (4 tbsp)
Rosewater or water — 80 ml (1/3 cup)

Method

In a mixing bowl, whisk together the flour, sugar, cinnamon, ginger and ground almonds.
Whisk in the eggs, melted butter and rosewater until a smooth, thin batter forms.
Heat a non-stick frying pan or wafer iron over medium heat and lightly grease it.
Pour a thin layer of batter into the pan, spreading it as thinly as possible, and cook for 1-2 minutes per side until golden and crisp at the edges.
Transfer each wafer to a cooling rack to crisp further as it cools.
Repeat with the remaining batter, stacking the cooled wafers once fully crisp.

Introduction: Thin, crisp wafers flavoured with sugar and warm spices, these delicate biscuits were cooked between hot irons and served to welcome guests at the start of a Tudor feast.

Cultural Background: Wafers were cooked using specially forged wafer irons held over the fire, a piece of equipment found in wealthier Tudor kitchens. They were often served alongside spiced wine as one of the first dishes offered to guests, forming part of the ceremonial ‘voidee’ or closing course as well as being served at the start of a meal.

Tips: (cid:127) The thinner the batter is spread, the crisper and more authentic the finished wafer will be. (cid:127) A pizzelle iron makes an excellent modern substitute for a Tudor wafer iron, producing a similarly patterned, thin biscuit.

Variations: (cid:127) Caraway seeds can be added to the batter for a savoury-sweet variation recorded in some period sources. (cid:127) For a plainer version suitable for everyday eating, the ground almonds can be omitted and replaced with extra flour.

Storage: Store in an airtight container at room temperature for up to 1 week.

Reheating: No reheating needed; if wafers soften, re-crisp them briefly in a low oven at 150°C (300°F) for 3-4 minutes.

Nutrition: Per serving (approx., 3 wafers): 190 kcal, 5 g protein, 20 g carbohydrate, 10 g fat, 1 g fibre, 40 mg sodium.

FAQs:

Q: Can I make these without a wafer iron?

A: Yes, a non-stick frying pan works well; the wafers will be flatter and less patterned but equally crisp and flavourful. (cid:127) Q: Can I substitute the rosewater? A: Plain water can be used, though rosewater lends an authentic floral Tudor character to the wafers.