[Sca-cooks] Re: sorta OT - Cookie Exchange 2002?

[Jones, Craig]

>
> But wafers are rather fragile. Anyone have any suggestions so folks
>
> end up getting wafers or mostly complete wafers instead of crumbs?
>

I found that wafers made from 50% flour, 50% confectionary sugar,
moistened with beaten egg white and stiffened to a thick batter (and
then flavoured with what you like), and cooked in a wafer iron makes
wafers that are quite crisp but robust.  Have a play with proportions
until you get the wafer consistency you like.  The more fat in a wafer
recipe, the limper they seem to get.

Drakey.