Chocolate Wafers

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Chocolate Wafers are crisp, thin cookies.

Sometimes in England the cookies are coated with chocolate: either white chocolate, milk chocolate or dark chocolate.

You can also get kosher ones, or ones from made spelt flour.

Sometimes the crushed cookies (plain, with no chocolate coating) are used in cakes and as pie crusts. To crush, put in a food processor and whiz them (or between two sheets of waxed paper and roll with a rolling pin.)

They can be:

  • used for pie crusts when crushed, or just as a bottom layer of overlapping-wafers;
  • layered together with a filling sandwiched between them.

    Substitutes for Chocolate Wafers

    Vanilla Wafers, Gingersnaps, Digestive biscuits, Graham crackers, Lady fingers, Oatmeal cookies. If crushing them for a pie crust, stir in a tbsp or so of cocoa if desired to retain the colour and some of the chocolate taste.

    Equivalents for Chocolate Wafers

    1 2/3 cups, crushed = 22 cookies

12 oz (350g) whole cookies = 2 1/2 cups, crushed

History Notes for Chocolate Wafers

Plain ones have been made in North America by Nabisco since 1924. They were originally sold as part of packs that include Ginger and Sugar Wafers.
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