These Cream Wafers make a delightful addition to your afternoon tea time platter. Fill them with icing flavoured to suit your taste and they literally melt in your mouth.
The cookie dough or wafer part is not sweet. It is almost like a light, flaky pie crust. The filling is a traditional icing that you can flavour with the jelly of your choice. My choice- Champagne Jelly!
- When rolling out dough err on the side of thicker rather than thinner. If the dough is too thin it will brown during baking. Also the filling is quite thick so you want the cookie parts to be proportional.
- Use any flavoured seedless jam or jelly you like.
- Consider adding an extract to the filling if you want to introduce a different or additional flavour. ex. Almond extract and apricot jelly.
- Sprinkle the cookies generously with the sparkling sugar and do not skip this step since the dough itself has no sugar.
- Cookies freeze and defrost well, sealed tightly. They also keep a couple of days in a cool place, sealed tightly.
- Use a cookie cutter that is about 2" at the widest. Choose a seasonal or any shape you like to make dainty cookies.
Wine Pairing for Tea Time Champagne Cream Wafers
This elegant sweet deserves an elegant wine. The wafers are not overly sweet. The pastry itself is almost like pie crust but the cream filling is sweet. I served it with Canadian Framboise a raspberry dessert wine. Consensus was - Delicious! You could also an semi sweet Sparkling Rosé. The trick here is to try to get the wine to be as sweet or sweeter than the dessert!
Tea Time Champagne Cream Wafers
- 2 ⅓ cups flour 350 grams
- 1 cup unsalted butter, softened
- ⅓ cup 35% cream
- ½ cup sparkling sugar
- ½ cup unsalted butter, room temperature
- 1 ½ cups icing sugar
- food colouring optional
- 2 Tbsps Champagne jelly or seedless jelly/jam of your choice
- 2 tsps lemon juice
- Combine flour, butter and cream in a food processor. Pulse until dough comes together. Turn out to a floured work surface. Divide dough into 3 discs and refrigerate for 1 hour.
- When ready to work with the dough. Line 2 baking sheets with parchment or silicone. Preheat oven to 350° F. Roll dough disc out on floured work surface to about ¼" thickness. Err on the side of thicker rather than thinner. You don't want cookies to brown during baking and they will if they are too thin.
- Use a small cookie cutter, about 2" in diameter, and cut out cookies. Repeat with each disc, rerolling dough scraps as necessary until you have 72 cookies. (Number will depend on the size of your cookie cutter but you need an even number.)
- Sprinkle the cookie cut outs generously with sparkling sugar. Bake cookies about 12 minutes, switching trays mid way if necessary. (You may have bake in 2 batches.)Watch cookies toward the end of baking time. You don't want them to brown.
- Allow cookies to cool completely before assembling.
- While cookies are baking and cooling, beat the butter, and icing sugar until well mixed. Add the jelly and beat in til uniformly mixed. Add food colouring at this point if using. Add the lemon juice and mix well. Filling should be light and fluffy. Transfer filling to a piping bag if desired.
- You will cover half the cooled cookies with the filling and top the filling with the remaining cookie cut outs. Pipe or drop enough filling to cover the cookie cut out to the edges. Filling should be thick (¼-1/2" ). Top with the remaining cookie cut outs. Do not press down.
- Cookies will freeze tightly sealed for up to 3 months. Store in an airtight container