{"id":5118,"date":"2016-11-04T12:45:49","date_gmt":"2016-11-04T19:45:49","guid":{"rendered":"http:\/\/www.therowdybaker.com\/?p=5118"},"modified":"2016-11-04T12:45:49","modified_gmt":"2016-11-04T19:45:49","slug":"maple-leaf-wafer-cookies","status":"publish","type":"post","link":"http:\/\/www.therowdybaker.com\/?p=5118","title":{"rendered":"Maple Leaf Wafer Cookies"},"content":{"rendered":"

\"maple-leaf-wafer-cookies-the-rowdy-baker\"Delicate maple leaf wafers are perfect for decorating your\u00a0favorite fall desserts, or, of course, for eating\u2014one after another after another. They’re light and crispy, like the thinnest of potato chips, but the sweet maple flavor of these dainty cookies is even more addictive. (Bet you can’t eat just one!) Jazz them up with fall colors if you’d like, or leave them golden brown. Either way, these treats are quick, easy, and fun to make!<\/p>\n

\"Crunchy

Crunchy brown leaves bursting with maple flavor.<\/p><\/div>\n

You will need either silicone baking sheets or parchment to bake the cookies on. Trust me on this! I was resistant to both for years, but have now fully embraced their usefulness. There are several ways you can make these leaves, and I’ll show you all of them, but my favorite method involves a stencil (I made my own by sacrificing a silicone\u00a0sheet and cutting leaf shapes into\u00a0it), parchment, and a broad pastry brush.<\/p>\n

The photo below shows my stencil option on the top, and a simple printed template with parchment over it on the bottom. Both methods work, but the stencil definitely makes things go faster!<\/p>\n

\"Two

Two options: A stencil over the parchment or a template under the parchment. (For the template you would paint inside the lines, directly onto the parchment.)<\/p><\/div>\n

If you are making brown leaves, the maple flavoring will be added to the bowl along with the melted butter. If you are making colored leaves, separate the batter into small bowls (how many will depend on what colors you want to use). In one of the bowls, stir enough maple flavoring into the batter to achieve a rich brown color. Stir food coloring into the others.<\/p>\n

This is pretty obvious, I guess, but it doesn’t hurt to mention: the colored leaves won’t taste like maple!<\/strong>\u00a0If you add maple flavoring to the bright colors, they will turn muddy. And nobody wants THAT, so…if you want your leaves to taste like maple,\u00a0you’ll need to use more brown batter in each leaf.<\/p>\n

The leaves can be baked either on a silicone baking sheet\u00a0or on parchment. I prefer parchment because the silicone sheet\u00a0leaves a shiny, slightly bumpy texture on\u00a0one side of each leaf. If you don’t mind that, the silicone sheets\u00a0work really well. The parchment does tend\u00a0to wrinkle slightly, giving some of the leaves a rippled\u00a0effect, but I kind of like the look\u2014like a soggy autumn leaf. And, having grown up in the Pacific Northwest, I remember\u00a0a lot more soggy leaves than dry ones!<\/p>\n

I brush the batter over the leaf shapes. Thin is best; they come out crispier, and can be beautifully lacy. But…they are also more fragile. Plan on losing a few. I think you’ll know what to do with the broken ones, right? Here’s a lovely brown leaf ready to go in the oven.<\/p>\n

\"brushed-with-pastry-brush\"

Thinly brushed batter will result in a delicate, lacy wafer.<\/p><\/div>\n

I’ll give you the recipe (oh, so easy) and then show you some fun options.<\/p>\n

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Maple Leaf Wafer Cookies<\/div>\n
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Author: The Rowdy Baker<\/span><\/div>\n
Makes between 4 and 5 dozen wafer cookies, depending on thickness. You will need either a maple leaf stencil to go over the parchment (easily made by tracing a maple leaf cookie cutter onto a silicone sheet or cardboard and cutting shapes out with a craft blade) or a maple leaf template to slide under the parchment.<\/div>\n
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Ingredients<\/div>\n