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Dessert

Wafer Biscuits

Thin biscuits made from butter, flour, salt, egg white, and milk, baked until lightly golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Wafer Biscuits

Ingredients

Directions

Make the dough

  1. Rub the butter into the flour until well combined.

  2. Sprinkle in the salt and mix to form a stiff, smooth paste.

  3. Add the beaten egg white and enough warm milk to achieve the right consistency.

  4. Beat the paste with a rolling pin for at least 30 minutes.

Shape and bake

  1. Form the dough into small balls, about the size of a pigeon's egg.

  2. Roll each ball out to the size of a saucer, keeping them very thin.

  3. Sprinkle flour over the baking tins and place the wafers on them.

  4. Bake until lightly golden.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Butter
Adds fat that makes the dough short and tender once baked.
Flour
Provides the structure that holds the thin wafers together.
Egg white
Adds protein and air that help the wafers become light and crisp.
Milk
Adds moisture so the dough reaches a workable consistency.

The step that matters

Beat the paste with a rolling pin for at least 30 minutes. Long beating develops the gluten in the flour, giving the dough strength to be rolled very thin without tearing. Too little beating leaves the wafers fragile and less crisp.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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