Page 63 - Baking
P. 63
BENNE WAFERS
MAKES 35
1 cup sesame seeds 1. Preheat oven to 325°. Line a rimmed baking sheet with parchment paper.
¼ cup unsalted butter, soft ened
1 cup firmly packed light brown 2. Spread sesame seeds in a single layer on prepared pan. Toast until lightly
sugar browned, 5 to 7 minutes. Let cool.
1 large egg
1 tablespoon lemon zest 3. Line rimmed baking sheets with nonstick baking mats or lightly grease
½ teaspoon vanilla extract with vegetable oil.
½ cup all-purpose flour
⅛ teaspoon salt 4. In a large bowl, beat butter and brown sugar with a mixer at medium
⅛ teaspoon baking powder speed until fluff y, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg,
beating well. Beat in zest and vanilla.
5. In a small bowl, whisk together flour, salt, and baking powder. With mixer
on low speed, gradually add flour mixture to butter mixture, beating until
combined. Beat in toasted sesame seeds. Using a 2-teaspoon scoop, drop
batter 3 inches apart onto prepared pans. (Cookies will spread.)
6. Bake until deep golden brown, about 15 minutes. Let cool on pans for
1 minute. Remove from pans, and let cool completely on wire racks. Store
in an airtight container with layers separated by wax paper.
KITCHEN TIP
A staple of Lowcountry cuisine with West African roots, the benne—or
sesame—seed is the star of these traditional treats. Packaged in a pretty
gift bag or box, these crispy Southern snacks are perfect for giving.
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