We blogged about this recipe here.
Benne Wafers
A diligent cook would probably toast his or her own sesame seeds but I’m lazy and buy mine already toasted; and I’m careful to use them up before they get rancid.
Ingredients
- 1 c dark brown sugar
- 4 T (1/2 cube) butter
- 1 egg
- 1 tsp vanilla
- 1/2 c flour
- 1/2 tsp kosher salt
- 1/4 tsp baking soda
- 1/8 tsp baking powder
- 3/4 c toasted sesame seeds
Heat the oven to 350 degrees. Line 1 or 2 cookie sheets with parchment paper.
Cream the brown sugar and butter in a food processor or with an electric mixer. Add the egg and mix it in well. In a separate bowl mix the flour, salt, soda and baking powder together with a fork or small whisk. Add the flour mixture to the sugar mixture and blend until all is incorporated – but don’t beat it. Stir in the sesame seeds.
Drop by rounded teaspoonfuls onto the lined cookie sheets. NOTE: a slightly rounded teaspoon (measuring teaspoon, not tea teaspoon) will turn into a very flat crispy/chewy 2 1/2″ baked cookie – which is what you want. Don’t go bigger! NOTE #2: my experience says that parchment is better than a Silpat to use. Mine on the Silpat stuck (but the Silpat was upside down. Maybe that made a difference :).
Bake until cookies are slightly browned on the edges – about 8-9 minutes. Let cool for a few minutes before removing from the baking sheet – and onto a cooling rack, if you want. Keep in an airtight container or freeze. A little crispness will be lost – but they’re chewy and delicious anytime.