Nabisco Nilla Wafers Two 15 Ounce Packs Box

Product Information

You could try Marie biscuits, though they're dryer than Nilla wafers and a bit different in texture and taste, and they wouldn't crush the same if crushing is what you intend to do with them. Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside. Whether enjoyed as a snack with a cup of tea or used as a base for banana pudding or ice cream sandwiches, Homemade Vanilla Wafers are sure to satisfy your sweet cravings. For this recipe, I did fan assist* as there will be multiple trays in the oven, and you will want them to bake evenly. This smooth and sensational Vanilla Cream dessert additive is another must have flavor that Purilum offers.

They’re great to have with your tea, but the more common way to use them is in a banana pudding (and you gotta know now there is a vegan banana pudding coming to this blog sometime in the future). If that’s the case then go for it double the pudding if you wish, Just know it will take a little bit longer to cook. unbleached enriched flour (WHEAT flour, niacin, reduced iron, thiamine mononitrate {vitamin b1}, riboflavin {vitamin b2), folic acid), sugar, SOYbean oil, high fructose corn syrup, partially hydrogenated cottonseed oil, whey (from MILK), EGGS, natural and artificial flavor, salt, leavening (baking soda and/or calcium phosphate), emulsifiers (mono- and diglycerides, SOY lecithin).If you are a Baking Enthusiast and a fan of British Baking you are going to love this new book I wrote.

I think we would have besties when we were young…and I could just see me hanging around at your house hoping to be invited to dinner when banana pudding was being served for dessert, lol! These Vanilla Wafer cookies are pretty addicting – you’ll probably end up finishing them in one sitting.

So it took a few tries, and let me tell you what my family hated eating all the test batches of homemade Nilla wafers until I got it right. I am always happy to help and point you in the right direction, even if it exists on another page, or in one of my many cookbooks. Evenly squeeze dough out onto a parchment-lined baking sheet, forming rounds approximately ¾-inch wide, spaced 1 inch apart.