'Tis a snap (Part I)

Been keeping an eye on the grocery aisles for some time, hoping to come across a chocolate wafer without icky additives. Sadly, this doesn't appear to be the kind of item one can buy off-the-shelf. At least not where I live.

But goodness knows, a gal needs her chocolate, and chocolate wafers are a fine way to get it. Plus, wafers are so versatile. You can enjoy them plain, crumble 'em over a scoop of ice-cream or frozen yogurt, or dunk 'em in a beverage.

One of my fave uses of chocolate wafers is in an ice-cream sandwich. It'd sure be nice to have a pile of additive-free wafers on hand. As building blocks, if you will.

Anyhow, just last week I was prompted to search for a recipe for chocolate wafers. This burst of enthusiasm came after stumbling across awesome wafers in Louisiana — I was in those parts on holiday. (Coincidentally, these wafers were Canadian-baked. In High River, Alberta.)

Hmm, I thought (whilst munching), a recipe would suit my needs. I've never minded a little fuss — I quite enjoy the fuss of baking, in fact. Plus, there's a real charm in "homemade": irregular shapes, aroma wafting about the kitchen, not to mention unbeatable flavour. Being able to customize a recipe is, of course, another plus with homemade.

And wouldn't you know. BAM, I found a recipe, just like that. One that seems perfect.

I plan to use this newfound recipe as a base, but I'll give it a twist. I'm going to add peppermint essence, which is, at least in part, what made those Alberta-baked ones so great.

So, chocolate-peppermint snaps, here we go.

I'll let you know how they turn out. Tomorrow, hopefully.