Benne seed wafers are a delicious treat that perfectly capture the rich flavors of heirloom sesame seeds, offering a unique twist on traditional baked goods. With their crunchy texture and irresistible nutty taste, these cookies are not only a delicious snack but also a wonderful way to sample the culinary heritage of the Lowcountry.
What is a Benne Seed?
Benne (pronounced benny) seeds are the heirloom seeds of modern-day sesame seeds and are native to Africa. In many places, they are called sesame seeds, but in the Lowcountry region of South Carolina, they are known as benne seeds.
Sesame Seed Cookies
My love for sesame-seed cookies began years ago with Greek Koulourakia (pronounced ku-LU-ra-KA) butter cookies. I didn’t have another cookie with sesame seeds until years later, when I ate a benne seed wafer in Charleston, South Carolina, and rekindled my love of sesame-seed cookies.
Why Toast Sesame Seeds for Benne Seed Wafers?
My understanding is that benne seeds are more flavorful than modern-day sesame seeds. However, modern-day sesame seeds have been cultivated to contain more oil than heirloom benne seeds. With the increase in oil, there was a decrease in flavor — and that is where toasting sesame seeds comes in to enhance their flavor.
You can place sesame seeds in a heated skillet (I used a nonstick one) and stir them for a few minutes. They will toast easily and have a more robust and nutty flavor.
Making Benne Seed Wafers
This recipe for sesame seed cookies yields very crunchy cookies, rolled into balls and then flattened for baking. After toasting the sesame seeds, mix them into the cookie dough. Then chill it so that it is easier to work with. Make small (1/2-inch) balls by rolling them between your palms. These cookies don’t spread, so you can place them closer together than you would with most cookies.
Use a rolling pin or a flat-bottomed glass to flatten the balls.
Baking Time
These cookies bake in about 10 minutes and have a crunchy snap. The recipe makes a lot of cookies if you roll small balls, so if you are short on baking time, make them a little larger. They will still bake in the same amount of time, and you won’t be baking cookies for hours. However, the small size of the cookies is part of their appeal because you can make a lot to freeze and eat later, and still have plenty for sharing.
But trust me, it is hard to eat just one of these cookies! So maybe if you are going to eat several, it is better that they are small!
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Benne Seed Wafers
Equipment
- mixer
- skillet
- Baking Sheet
- parchment paper or silicone baking mat
Ingredients
- ½ cup sesame seeds
- ½ cup butter, softened
- 1 cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Instructions
- In a large skillet, toast the sesame seeds for 3-5 minutes on medium heat, stirring often until lightly brown. Remove from the heat and set aside.
- In a mixing bowl, beat the butter until creamy. Add the sugar and cream together.
- Stir in the eggs, vanilla, and sesame seeds.
- In a medium-sized bowl, combine the flour, baking powder, baking soda, and salt. Add to the butter mixture and beat until well mixed. Cover and chill for 1 hour.
- Preheat the oven to 325°F. Roll the dough into 1/2-inch balls. Press flat with a rolling pin or hand. Place on a cooking sheet covered with parchment paper or a silicone baking mat.
- Bake for 8-10 minutes or until lightly browned. Cool on a wire rack.