Chocolate Wafer 朱古力薄脆

The word "wafer" confuses me.

In Asia, wafer often refers to a sweet bar contains multiple layers of thin crispy biscuits sandwiched with cream. "Wafer" in North America can be a thin biscuit itself, or the layered wafer biscuits.

But either how, I love this little chocolate wafer! It's light, crispy and chocolaty. Perfect when you have a sweet crave but don't want to go too crazy.

Chocolate wafer

6 dozen cookies
Recipe revised from Gourmet Magazine

Butter // 3/4 cup
Sugar // 1 1/4 cups
Rum // 1 tbsp
Egg // 1
All-purpose flour // 1 1/2 cups
Cocoa, unsweetened // 3/4 cup
Baking powder // 1 1/2 tsp
Salt // 1/4 tsp

1. Cream 3/4 cup butter, add gradually 1 1/4 cups sugar, and cream them together until light and fluffy. Add 1 tablespoon rum extract and 1 egg to the butter-sugar mixture and beat thoroughly.

2. Sift together 1 1/2 cups sifted flour, 3/4 cup breakfast cocoa, 1 1/2 teaspoons double-action baking powder, and 1/4 teaspoon salt. Add the sifted dry ingredients gradually, mixing well after each addition to make a light dough.

3. Roll the dough out 1/8 inch in thickness on a lightly floured board and cut it with a floured cookie cutter into rounds about 2 1/2 inches in diameter.

4. Place the rounds on an ungreased baking sheet in a hot oven (400° F.) and bake for 8 minutes. Six dozen cookies are yours.