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Tea Biscuits - Tea Wafers
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Thin wafers

Chuck's copy of Joy of Cooking ( 1964 )

Serves/Makes:about 100 paper-thin wafers

  • 1/2 cup (125 ml) softened butter
  • 1 cup (225 ml) confectioners sugar
  • 1 tsp (5 ml) vanilla
  • 1-3/4 cups (425 ml) all-purpose flour
  • 1/2 cup (125 ml) milk
  • Cream butter.
  • Sift and add confectioners sugar.
  • Beat until smooth.
  • Add vanila.
  • Add flour alternately with milk.
  • Beat until creamy.
  • Lightly butter a 14 x 16 inch cookie sheet.
  • Chill the sheet.
  • With a spatula, spread 2 tbsp (30 ml) of the mixture over the sheet, as thin and as evenly as possible.
  • You may sprinkle with chopped nuts, cinnamon sugar or grated lemon rind
  • pressing them down a bit so they will stick.
  • With a sharp knife mark off the batter into 1 1/2 inch squares.
  • Bake in an oven preheated to 325 degrees (175 C.) for about 5 minutes or until brown.
  • When done and still hot cut through the squares and remove from the sheet with a spatula.
  • The cakes cool quickly and break easily, so work fast.
  • Store in a tightly covered tin.
  • Will keep for several weeks.
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