Using Confectionery Rice Paper
Christmas-time often has us creating gorgeous baked treats and confectionery, like panforte and nougat, as festive gifts. And when making them, confectionery rice paper, also known as edible wafer paper, can become your best friend when lining the tins as it seals the sticky surface and gives a lovely finish to your treats, while also being edible.
Confectionery rice paper isn’t the same as the rice paper rounds found in the Asian section of your supermarket and used to make traditional fresh rice paper rolls or spring rolls. It is actually made from potato starch, water and oil and is a paper-like, see-through, flexible sheet that has no flavour and can be easily cut to size (as we did here to line these small tart tins to make individual panforte). It usually comes in packs with 10 sheets or more and you will find it at specialty food, cake decorating and Asian food stores.