Wafer biscuit

It is made from thin sheets of crisp baked batter, often layered with a flavoured cream filling. Plain wafer biscuits may have no filling, while chocolate and vanilla versions are common.

Keep them in an airtight container in a cool, dry cupboard, away from steam and strong-smelling foods. Avoid the fridge: moisture can make the layers lose their crunch.

You can freeze them in a tightly sealed container, but condensation after thawing may soften the wafers. Let them come to room temperature while still sealed, then open the container.

Serve them with tea or coffee, or use them alongside ice cream, fruit and custard. Crushed wafers also make a crunchy topping for desserts; add them just before serving so they do not go soft.

Yes. Layer them with whipped cream or a soft filling, then chill the assembled cake so the wafers soften enough to slice. You can also crush them for a base or sprinkle them over a dessert.

A wafer biscuit is usually made from very thin, crisp sheets, often layered with cream. A waffle is thicker, softer inside and baked in a patterned iron; it is commonly served warm.

Yes, but very thin, even batter and a wafer iron are key to getting crisp sheets. Cool each sheet on a rack before layering it with filling, since trapped steam can soften it.

Many contain wheat flour, and filled wafers often contain milk ingredients; some may also contain soya. Recipes differ, so check the ingredient list for the particular biscuit.