Čoko Oblanda or chocolate wafer cookies is one of my tried and true recipes. Not only is it quick to put together, but this recipe can be easily adapted to be dairy free. It’s the perfect go-to cookie for a lazy weekend or when you need another variety for a cookie platter. Either way, it’s a great recipe to have saved in your collection for when you need something homemade but that won’t take all day.
The original recipe I was given for Čoko Oblanda does not contain lime zest, that is my own additon as both my husband and I love citrus. The original recipe did however call for orange juice and zest which I think give it a great, fresh flavor. You can omit both zests or use just one, the choice is yours. I personally really enjoy the combination of chocolate and orange so I always have at least the orange zest im there.
Cookies using Oblanda/Oblatna wafers are super common across the Balkans and you can find this ingrediants in most international sections of better equipped grocery stores these days. They come in both round and rectangle shapes and are so easy to use. Of course you can also find them online if you don’t have Balkan products in your area.
I hope you give these a try very soon! For more dessert ideas, check out the dessert section!
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Čoko Oblanda/Chocolate & Citrus Wafer Cookie
Course: DessertCuisine: Balkan, Serbian10
servings20
minutesA quick and easy wafer cookie that makes a bunch!
Ingredients
1 smaller pack of Oblanda wafers (150 g package)
1/2 cup (150 ml) milk (use milk substitute for vegan version)
2 1/2 sticks (250 g) butter or margarine
1 dark chocolate bar (100 g) (I like Dorina for baking)
3/4 cup (150 g) sugar
2 tablespoons vanilla sugar (2 kesice)
1/2 cup (150 ml) orange juice
1/2 cup (100 g) ground walnuts
1 1/3 cup (300 g) ground Plazma biscuits
Zest of 1 orange
Zest of 1 lime
Directions
- In a large pot add the butter or margarine, milk, sugar, vanilla sugar, and chocolate. Cook over medium heat until a liquid state then remove from the heat.
- To the pot add the remaining ingrediants (except the Oblanda wafers). Mix very well to combine and allow to cool and thicken for 15-20 minutes. Do not use right away as the mixture will be too thin.
- Once the mixture has cooled, take your first wafer sheet and place on a flat surface/serving tray. Spread an even layer of the filling all over and then place a 2nd later on top. Repeat this process until you’ve used up all of the wafer sheets.
Do not spread any filling on top of the last wafer sheet, this will be the top and should be clean. - Press firmly across the top of your Oblanda to ensure everything has stuck together then wrap the whole thing in foil or plastic wrap.
- Refridgerate for 1-2 hours, slice into your desired thickness and shape and enjoy!
Notes
- You don’t need to place anything heavy on top of this Oblanda, simply pressing firmly across the entire surface should work just fine as this filling is thick.
