Benne (Sesame Seed) Wafers
15m prep 16m cook 31m ready
About fifty 2 ½-inch wafers Benne seeds are an early heirloom variety of sesame seeds, brought by enslaved West Africans to South Carolina’s Lowcountry. The plants thrived in the humid climate, and benne seeds were used extensively to enrich baked goods and candies, as well as savory dishes, with their deeply nutty, slightly bitter flavor. Though regular sesame seeds will work here, we highly recommend seeking out benne seeds, which are available for purchase online. These thin, crisp cookies will be irresistable either way. Preheat the oven to 375°F. Line 2 baking sheets or cookie sheets with parchment paper or silicone liners.
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 2 large eggs
- 1 ⅓ cups packed (305g) light brown sugar
- 5 tablespoons (40g) all-purpose flour
- 1 teaspoon vanilla
- ⅛ teaspoon salt
- ⅛ teaspoon baking powder
- ½ cup benne seeds or white sesame seeds, toasted
Let's Cook
-
Step 1.
Beat in a large bowl until light: 2 large eggs
-
Step 2.
Gradually beat in until well blended: 1 ⅓ cups packed (305g) light brown sugar
-
Step 3.
Add: 5 tablespoons (40g) all-purpose flour; 1 teaspoon vanilla; ⅛ teaspoon salt; ⅛ teaspoon baking powder
-
Step 4.
Beat the batter until smooth, then add: ½ cup benne seeds or white sesame seeds, toasted
-
Step 5.
Drop the batter by the teaspoon about 2 inches apart onto the prepared baking sheets. Bake 1 sheet at a time until the cookies are just browned at the edges, about 8 minutes, rotating the sheet halfway through. Let cool on the sheets for 2 to 3 minutes, then transfer to a wire rack to cool completely.
Ratings & reviews
Have you made this? Take a moment and let us know what you think. Sign in to leave a rating.