@bailssss.19: Delicious fall snack 🎃🍂🤎#fallsnacks #fyp #pumpkinseason #pumpkins #pumpkinbread

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Tuesday 06 October 2026 01:41:43 GMT

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🍓 Pink & Vanilla Wafer Biscuits Ingredients 2 cups all-purpose flour — 250 g ½ cup cornflour/cornstarch — 60 g ½ cup powdered sugar — 60 g ½ cup butter, softened — 113 g 2 large eggs — 100 g ½ cup milk — 120 ml 1 teaspoon vanilla extract — 5 ml 1 teaspoon baking powder — 4 g ¼ teaspoon salt — 1.5 g 1–2 tablespoons strawberry powder or pink food flavouring Pink food colouring, optional For the creamy filling ½ cup butter — 113 g 1 cup icing sugar — 120 g 2 tablespoons powdered milk — 15 g 1–2 tablespoons strawberry powder — 8–10 g 1 teaspoon vanilla — 5 ml 1–2 tablespoons milk, as needed Method Cream the softened butter and powdered sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Add the vanilla and pink colouring. Sift together the flour, cornflour, baking powder and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until you have a smooth, fairly thick batter. Divide the batter into two portions if you want both vanilla and pink wafers. Leave one portion plain and add strawberry powder and a little pink colouring to the other. Preheat your wafer maker and lightly grease it. Place a small amount of batter in the centre and close the machine. Cook until the wafer is thin, crisp and lightly golden. Remove immediately and allow it to cool completely on a wire rack. Cut into neat rectangles while still slightly warm if needed. For the filling, beat the butter and icing sugar until smooth. Add powdered milk, strawberry powder and vanilla. Add milk little by little until you get a smooth, spreadable cream. Spread a very thin layer of filling between the wafer sheets and gently press them together. Allow the finished wafers to set before cutting into bars or small rectangles. Storage: Keep in an airtight container at room temperature. For the crispiest result, make sure the wafers and filling are completely cool before packaging. Tip: For that beautiful commercial-style wafer texture, the batter should be thin enough to spread quickly in the wafer maker, and the baked sheets should be cooled completely before filling.

🍓 Pink & Vanilla Wafer Biscuits Ingredients 2 cups all-purpose flour — 250 g ½ cup cornflour/cornstarch — 60 g ½ cup powdered sugar — 60 g ½ cup butter, softened — 113 g 2 large eggs — 100 g ½ cup milk — 120 ml 1 teaspoon vanilla extract — 5 ml 1 teaspoon baking powder — 4 g ¼ teaspoon salt — 1.5 g 1–2 tablespoons strawberry powder or pink food flavouring Pink food colouring, optional For the creamy filling ½ cup butter — 113 g 1 cup icing sugar — 120 g 2 tablespoons powdered milk — 15 g 1–2 tablespoons strawberry powder — 8–10 g 1 teaspoon vanilla — 5 ml 1–2 tablespoons milk, as needed Method Cream the softened butter and powdered sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Add the vanilla and pink colouring. Sift together the flour, cornflour, baking powder and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until you have a smooth, fairly thick batter. Divide the batter into two portions if you want both vanilla and pink wafers. Leave one portion plain and add strawberry powder and a little pink colouring to the other. Preheat your wafer maker and lightly grease it. Place a small amount of batter in the centre and close the machine. Cook until the wafer is thin, crisp and lightly golden. Remove immediately and allow it to cool completely on a wire rack. Cut into neat rectangles while still slightly warm if needed. For the filling, beat the butter and icing sugar until smooth. Add powdered milk, strawberry powder and vanilla. Add milk little by little until you get a smooth, spreadable cream. Spread a very thin layer of filling between the wafer sheets and gently press them together. Allow the finished wafers to set before cutting into bars or small rectangles. Storage: Keep in an airtight container at room temperature. For the crispiest result, make sure the wafers and filling are completely cool before packaging. Tip: For that beautiful commercial-style wafer texture, the batter should be thin enough to spread quickly in the wafer maker, and the baked sheets should be cooled completely before filling.

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