BENNE WAFERS (CHARLESTON'S CLASSIC SESAME SEED COOKIES)
Benne wafers are traditional cookies from Charleston, SC made with benne (sesame) seeds. Bite-sized and crunchy, they make excellent tea cookies and are ideal for wedding or shower favors or Christmas gifts! This easy, old fashioned Southern recipe will give you that unique, traditional South Carolina Lowcountry flavor you're looking for!
Provided by Caroline Lindsey
Categories Dessert
Time 40m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Line two cookie sheets with parchment paper.
- If using sesame seeds, rather than authentic benne seeds, toast seeds in dry skillet over medium heat, stirring occasionally, for 3-5 minutes or until lightly browned. Set aside.
- In a medium bowl, cream together butter and brown sugar until well mixed, light and fluffy, about 5 minutes. Make it extra fluffy to add volume to the dough so you get the full number of cookies out of it! Add the eggs one at a time, beating well to combine after each egg.
- Sift together flour and baking powder. Stir dry ingredients into butter-sugar mixture. Stir in benne or sesame seeds and vanilla extract.
- Drop dough by scant 1/2-teaspoons-full (I did a little less than 1/2 teaspoon to make them more bite-sized, since the dough spreads quite a bit) onto parchment paper about 1 inch apart. If desired, spoon dough into a ziplock bag and trim off the corner, or into a pastry bag, and pipe tiny amounts onto the parchment paper instead of using spoons.
- Bake for 7-9 minutes or until edges are lightly browned. Remove cookies onto a rack to cool.
- Store in an airtight container or separate into baggies as gifts or favors.
Nutrition Facts : Calories 258 kcal, Carbohydrate 33 g, Protein 3 g, Fat 13 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 50 mg, Sodium 25 mg, Fiber 1 g, Sugar 23 g, ServingSize 1 serving
BENNE WAFERS
Since I live in the South people refer to these cookies as Benne Wafers, they are actually Sesame Seed Cookies. Toasting benne (sesame) seeds develops their flavor and also gives these cookies a slightly crunchy texture.
Provided by Holly
Categories Desserts Cookies Drop Cookie Recipes
Yield 36
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place the benne (sesame) seeds on an ungreased baking sheet and toast for 10 to 12 minutes, until light brown. Watch closes so that they don 't burn.
- In a large bowl mix the brown sugar, melted butter or margarine, egg, vanilla extract, flour, salt, baking powder and toasted sesame seeds together until combined.
- Drop dough by 1/2 teaspoonfuls 1 1/2 inches apart onto a lightly greased baking sheet.
- Bake at 375 degrees F (190 degrees C) for 4 to 6 minutes, until light brown. Let cookies cool for about 2 minutes before removing from baking sheets to a wire rack to cool completely. Store cooled cookies in an airtight container.
Nutrition Facts : Calories 106.7 calories, Carbohydrate 12.6 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 0.6 g, Protein 1.3 g, SaturatedFat 2.8 g, Sodium 51.8 mg, Sugar 8.9 g
SESAME WAFERS
Make and share this Sesame Wafers recipe from Food.com.
Provided by Derf2440
Categories Drop Cookies
Time 18m
Yield 6 dozen
Number Of Ingredients 7
Steps:
- Sift flour and baking powder.
- Cream butter, sugar,egg and vanilla.
- Add sifted flour and baking powder.
- Mix to combine.
- Stir in seeds.
- Line cookie sheet with parchment paper or aluminum foil.
- Spray with veggie oil.
- drop by small teaspoonfuls, leaving room for spreading.
- Bake at 350 for 6-8 minutes or until lightly browned.
- Cool on sheet, then remove to rack to cool completely.
- Store in an airtight container.
- (can use other types of seeds- flax- black sesame or white sesame).
Nutrition Facts : Calories 510.9, Fat 31.2, SaturatedFat 12.1, Cholesterol 75.9, Sodium 153.7, Carbohydrate 53.6, Fiber 3.9, Sugar 35.6, Protein 8
WILDFLOWER-HONEY SEMIFREDDO WITH HONEY SESAME WAFERS
Categories Milk/Cream Egg Dessert Bake Freeze/Chill Orange Honey Gourmet Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Makes 6 dessert servings
Number Of Ingredients 26
Steps:
- Make semifreddo:
- Sprinkle gelatin over 1 tablespoon water in a small bowl and let stand to soften.
- Beat cream in a bowl with an electric mixer until it just holds soft peaks, then chill, covered.
- Stir together honey, sugar, salt, and remaining 2 tablespoons water in a 1- to 1 1/2-quart heavy saucepan and bring to a boil over moderate heat, stirring occasionally until sugar is dissolved. Boil, undisturbed, until mixture registers 238°F on thermometer (soft-ball stage; you may need to tilt pan to get temperature; see cooks' note, below), about 4 minutes.
- Beat yolks in a medium bowl with cleaned beaters at high speed until they are thick and pale, about 4 minutes. Reduce speed to medium and pour hot honey mixture in a slow stream into yolks (try to avoid beaters and side of bowl). Reserve pan. Immediately add gelatin mixture to hot honey pan, swirling until dissolved, then beat liquid gelatin into yolk mixture and continue to beat until mixture is pale, thick, and completely cool, 3 to 5 minutes.
- Fold one third of whipped cream into honey mixture with a rubber spatula until just combined, then fold in remaining whipped cream gently but thoroughly.
- Divide mixture evenly among ramekins, then cover with plastic wrap and freeze until frozen, at least 1 hour.
- Make sesame toffee:
- Line a baking sheet with parchment.
- Stir together cream, sugar, honey, and salt in a 1- to 1 1/2-quart heavy saucepan and boil over moderate heat, stirring occasionally, until mixture is golden and registers 260°F on thermometer (hard-ball stage; see cooks' note, below), about 6 minutes.
- Remove mixture from heat and immediately stir in sesame seeds, then pour evenly onto parchment-paper-lined baking sheet and spread into a very thin layer (about a 9-inch round) with an offset spatula. Cool to room temperature, about 5 minutes (candy will be slightly flexible), then chill on sheet in the refrigerator until hard, 2 to 3 minutes. Remove toffee from parchment and break into very small pieces (less than 1/4 inch) with your hands or a rolling pin.
- Make honey sesame wafers:
- Beat together butter and sugar in a large bowl with an electric mixer at medium speed until smooth, then add honey, beating until combined. Beat in egg white until combined well, then reduce speed to low and add flour and salt until combined. Chill batter, covered, until slightly firm, about 30 minutes.
- Put oven racks in upper and lower thirds of oven and preheat oven to 375°F.
- Line 2 large baking sheets with parchment. Using offset spatula, spread half of batter (about 1/3 cup) into a very thin, sheer 14- by 11-inch rectangle on 1 sheet. Using tip of spatula or a butter knife, section off 12 squares by scraping knife through batter to make a 1/4-inch-wide space between batter sections. Sprinkle half of sesame toffee evenly over batter. Repeat with remaining batter and brittle on second sheet. Bake wafers, switching position of sheets and rotating 180 degrees halfway through baking, until golden (some parts may be pale golden), about 8 minutes. Cool to room temperature on sheets on racks, about 10 minutes. Peel parchment off wafers.
- Make orange topping:
- Peel and cut any white pith from oranges with a sharp knife. Cut oranges lengthwise into 1/4-inch-thick slices, discarding white pith from center, then cut slices into 1/4-inch dice.
- Assemble dessert:
- Fill a large bowl with cool water and dip 1 ramekin (with semifreddo) into water 3 seconds.
- Run a sharp paring knife around edge, then invert ramekin onto a dessert plate, gently releasing semifreddo. (It may be necessary to run knife around more than once and gently pry semifreddo out slightly; if necessary, smooth top and sides with knife.) Repeat with remaining ramekins.
- Spoon diced orange over and around each semifreddo and serve each with 1 or 2 honey sesame wafers.
THE BEST BENNE WAFERS
"Benne" means sesame seeds, and these are deliciously crispy little cookies. I made these recently for a friend-of-the-family who celebrates Kwanzaa, and he loved them. They originate in Africa, but have become a tradition in the deep south of the United States. They are also the only Kwanzaa cookie type I could find; as an added bonus (although the ingredients sound REALLY weird), they're delicious!
Provided by hannahactually
Categories Drop Cookies
Time 17m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- If your sesame seeds are not toasted, place them on an ungreased baking sheet and toast for 10-12 minutes or until they turn light brown.
- They may burn easily, so watch closely to prevent this from happening.
- Mix the brown sugar, melted butter, egg, vanilla extract, flour, salt, baking powder, and toasted sesame seeds together until well combined in a large mixing bowl.
- Drop cookie dough by half-teaspoonfuls onto greased baking sheet. Make sure that at least 2 inches separate them; they spread A LOT.
- Bake at 375 degrees F for about 5-6 minutes or until edges become light brown. They will appear a little puffy when you take them out.
- Let them sit for 2-3 minutes.
- They should be pretty flat.
- Remove them to a wire rack and allow to cool (be careful--they're pretty crispy and crunchy!).
- Store cooled cookies in an air-tight container.
Nutrition Facts : Calories 106.6, Fat 6, SaturatedFat 2.8, Cholesterol 15.3, Sodium 57.5, Carbohydrate 12.6, Fiber 0.6, Sugar 8.9, Protein 1.3
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