Benne Wafers - Sesame Seed Cookies
How To Make Benne Wafers
 
 

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Benne Wafers - Sesame Seed CookiesBenne is the Nigerian name for sesame seeds. You will find these delicious Benne Wafers in candy shops and stands throughout the Low Country (the coastal area around Charleston, SC) of the South. According to legend, the benne wafer should be eaten for good luck.

These cookies have been a southern favorite for over a hundred years. West African slaves introduced sesame seeds to America in the 17th century. These delicate cookies are light, crisp, and paper thin with a delightful nutty taste. You have to be careful, because we are very addictive!

I slightly adapted this recipe from the cookbook Americas Best Lost Recipes: 121 heirloom recipes too good to forget, by The Editors of Cook's Country Magazine.

More of Linda's favorite Cookie Recipes and Secrets To Making Perfect Cookies.

Also learn How To Have A Successful Holiday Cookie Exchange or Cookie Swap.

Benne Wafers - Sesame Seed Cookies

1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
6 tablespoons unsalted butter, softened
3/4 cup lightly-packed brown sugar
1 large egg
1/4 teaspoon pure vanilla extract
1/4 to 1/2 cup sesame seeds, toasted*

* Toasting Sesame Seeds - Heat the sesame seeds in a dry pan over medium-low heat, or on a baking sheet in a 275 degree F. oven, until golden and fragrant, approximately 3 to 4 minutes. Watch carefully so the seeds do not burn.

Preheat oven to 325 degrees F. Adjust oven rack to the middle position. Line a baking sheet with parchment paper or a silpad.

In a medium-size bowl, combine the flour, baking powder, and salt; set aside.

With an electric mixer at medium-high speed, beat the butter and brown sugar together until fluffy, approximately 2 minutes. Reduce the speed to medium and beat in the egg and vanilla extract until combined. Add the flour mixture and beat until incorporated. Fold in the cooled toasted sesame seeds.

Drop heaping teaspoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart (this is important as the cookies will spread).

Bake until the tops of the cookies bubble and the edges turn deep brown, approximately 8 to 9 minutes. Remove from oven and let the cookies cool on the baking sheet for 2 minutes (As these are paper-thin cookies, this allows the cookies to finish baking from the residual heat of the baking sheet, as well as letting them set up enough so that they don't fall apart when transferred.) Then transfer to a wire rack to cool completely, about 15 minutes.

The cookies may be stored in an airtight container.

Makes 35 cookies.