Baked Good | Vegetarian

Wafer

N/A (processed food) Allergens: Wheat, Soy, Milk (potential)
Wafer

Sourcing & Taxonomy

  • Family N/A (processed food)
  • Primary Cuisine Western
  • Seasonality Year-Round
  • Source Wheat flour, sugar, oil

The Forktionary Angle

"The light, crisp foundation for countless sweet delights, adding delightful texture."

Definition

A crisp, thin, often sweet and dry biscuit, typically used in desserts, as a garnish, or for ice cream.

Sensory Profile

TasteSweet, Mildly starchy
TextureVery crisp, Brittle, Airy
AromaVanilla (often), Toasted grain
AcidityLow

Technical Metrics

Global Popularity

Consumed worldwide in many forms

Primary Use

Dessert accompaniment

Production Method

Baked between heated plates

Nutrition Facts

Per 28g (approx 3-4 wafers)
Calories480 kcal
Total Fat20g
Saturated Fat10g
Trans Fat0.2g
Cholesterol0mg
Protein5g
Total Carbohydrate70g
Dietary Fiber2g
Total Sugars35g
Calcium20mg
Iron1mg
Potassium80mg

Chef’s Secret

For an extra crunch in desserts, briefly toast wafers in a dry pan before serving or using as a topping.

Substitutions

Best Match

Ladyfinger

1:1

Excellent for absorbing liquid in trifles and charlottes, similar delicate texture.

Graham Cracker

1:1

Good for crunchy crusts or as a base, adds a honeyed note.

Shortbread Cookie

1:1

Richer, buttery texture, suitable for crushing into bases or serving alongside.

Biscotti

1:1

Very crunchy, drier, good for dipping in coffee or as a garnish.

Buying Guide

Check for intact packaging to ensure crispness. Store in an airtight container to prevent staleness.

Flavor Pairings

Ice cream chocolate fruit coffee custards whipped cream.