Benne Wafers
Benne Wafers are thin, crispy cookies made with sesame seeds. This recipe creates delicious, crunchy cookies that are toasty, sweet and great with milk!
Servings 100 cookies
Calories 30kcal
Ingredients
- ½ cup unsalted butter softened
- 1 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon baking soda
- 1 cup sesame seeds
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a dark baking sheet with parchment paper and set aside.
- In a nonstick skillet, add 1 cup sesame seeds over medium heat. Toast the sesame seeds, stirring frequently, until they are brown and emit a nutty aroma.
- In the bowl of a stand mixer, add ½ cup unsalted butter and 1 cup brown sugar. Use the paddle attachment to mix until fully combined. The combination will be very light in color.
- Add 1 large egg and 1 teaspoon vanilla extract and mix again.
- In a small bowl, combine 1 cup all-purpose flour, ¼ teaspoon salt and ½ teaspoon baking soda and mix until the ingredients are evenly distributed. Then add the dry mixture into the wet mixture in the stand mixer.
- Finally, add the toasted sesame seeds and mix again until evenly distributed.
- Drop cookie dough onto the prepared baking sheet in balls of 1 tsp. Place the baking sheet in the oven and bake for 6-8 minutes, until the cookies are brown on the edges and bottom but not burnt (the longer you bake them for, the crispier they will be).
- Once cooked, remove them from the oven and slide the parchment paper off the baking sheet. Allow the cookies to cool and harden. They should snap when broken. Serve and enjoy!
Video
Notes
Recipe copyright The Foreign Fork. For educational and personal use only.
- Brown sugar: For sweetness. I tested these cookies with white granulated sugar and the taste was just not right, plus they spread too much! I use light brown sugar, because it allows the flavor of the sesame seeds to really shine through.
- Be careful when toasting your sesame seeds. They can go from toasted to burnt very quickly! Do not walk away!
- The longer you bake the cookies, the crispier they will be, but be sure not to burn them.
- When you pull your cookies from the oven it is important to slide the parchment paper off the hot baking sheet, so the cookies don’t continue to cook, but then give the cookies time to cool before you try to remove them from the parchment paper. Once fully cooled, they should be crisp enough to snap.
- I tested this recipe with a 350F degree baking time and a 375F. 350 degrees gave the cookies enough time to spread and caramelize without burning!
Nutrition
Serving: 1cookie | Calories: 30kcal | Carbohydrates: 3g | Protein: 0.5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Cholesterol: 4mg | Sodium: 13mg | Potassium: 12mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 31IU | Calcium: 17mg | Iron: 0.3mg