Zutaten für Belgian Chocolate Lace Wafers
- 1/4 cup all-purpose flour
- Almonds
- Dark Corn Syrup
- Light Brown Sugar
- 1/4 cup butter
- Semisweet Chocolate
- 1/2 cup granulated sugar
- 1/4 cup milk
- 1/4 cup whipping cream
- 1/2 teaspoon vanilla extract
- Cocoa powder
- Salt
- Eggs
- Powdered sugar
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Zubereitung von Belgian Chocolate Lace Wafers
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the cocoa powder and salt until well combined.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- Gradually add the flour, mixing until just combined. Do not overmix.
- Drop rounded teaspoons of batter onto the prepared baking sheets, leaving about 2 inches between each wafer.
- Bake for 8-10 minutes, or until the edges are set and the wafers are slightly firm.
- Immediately remove the wafers from the baking sheets and let them cool completely on a wire rack.
- Once cooled, dust the wafers generously with powdered sugar.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
10g
Fat
8g
Carbs
2g
