Wafer cookie

It is made from thin, crisp sheets of batter, usually layered with a sweet filling such as cream, chocolate or hazelnut paste. The sheets are baked in a patterned wafer iron, then stacked and cut.

Keep them in an airtight tin or container in a cool, dry cupboard, away from steam and damp. Once opened, seal the packet promptly; the fridge can make them soft through condensation.

Yes: layer them with cream or custard for a no-bake wafer cake, or crumble them over ice cream. For an ice-cream sandwich, put a scoop between two wafers and serve straight away so they stay crisp.

For a layered dessert, use crisp biscuits or thin sponge fingers; they will be denser and may need a little liquid to soften. For an ice-cream sandwich, a thin, crisp biscuit is the closest easy swap.

The names often refer to the same kind of thin, crisp, layered sweet, and usage varies. Some products called wafer biscuits are plain or less heavily filled, so check whether the recipe needs crisp sheets or a filled snack.

A wafer iron gives the characteristic thin, patterned sheets. Without one, spread a very thin layer of batter on a lined baking tray and bake at about 180 °C until lightly golden, but the result will be more like a crisp biscuit than a true wafer.

Their thin baked sheets readily absorb moisture from humid air or nearby foods. Store them sealed and separate from soft fillings until serving; assembled wafer desserts tend to soften as they stand.