Benne Seed Crisps Recipes

BENNE WAFERS

Steps:

• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment.
• In the bowl of a stand mixer or in a large bowl with an electric mixer, cream the butter for about 30 second, so that it is even softer. Add the sugar, vanilla, salt, baking soda and egg and beat until just combined. Add the flour and mix until smooth. Stir in the sesame seeds.
• Drop the dough by tablespoonful onto the baking sheets, making sure to leave at least an inch between the wafers for spreading. Spray your hands or a spatula with nonstick spray and press the cookies down to keep them from doming.
• Bake until golden brown and starting to crisp on the edges, 10 to 12 minutes. Allow the wafers to cool for 1 minute on the baking sheets, then transfer them to a wire rack to cool completely.

BENNE WAFERS

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.

BENNE SEED WAFERS

Steps:

• Preheat oven to 350°. Place sesame seeds on an ungreased baking sheet. Bake until fragrant and lightly browned, 10-15 minutes; cool., Reduce oven temperature to 300°. In a large bowl, beat brown sugar and butter until crumbly. Beat in egg and vanilla extract. In a small bowl, whisk together flour, salt and baking powder. Gradually beat into sugar mixture. Add cooled sesame seeds and stir to combine., Roll level teaspoons into balls. Place 2 in. apart onto parchment-lined baking sheets. Reduce oven temperature to 275°; bake until set but still soft, 18-20 minutes. Cool on pan 5 minutes before removing to a wire rack to cool completely. , For optional chocolate drizzle, in a large microwave-safe bowl, melt chocolate, uncovered, at 50% power until melted, stirring every 30 seconds, 1 to 1-1/2 minutes. Add shortening and stir until melted. Drizzle over cookies; let stand until set.

BENNE SEED WAFERS

Steps:

• Preheat oven to 350 degrees. In a medium bowl, beat together 2 eggs and oil until frothy. In another bowl, combine flour, salt, baking powder, sugar, and sesame seeds. Mix into egg mixture. Add extra flour if needed to make a stiff dough; it shouldn't be sticky.
• Roll out dough on a lightly floured board as thinly as possible. Using a 3-inch-round biscuit cutter, cut into circles. Arrange on a greased or parchment-lined baking sheet. In a small bowl, whisk together 1 egg and 1 tablespoon water to make egg wash. Brush wafers lightly with egg wash. Poke holes all over crackers with a fork, making sure the holes go all the way through.
• Bake for 10 minutes, or until brown around edges. Turn over, and bake until golden brown and crisp, about 4 minutes. Let cool; store in an airtight container.

BENNE WAFERS (CHARLESTON'S CLASSIC SESAME SEED COOKIES)

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.

BENNE SEED COOKIES

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Place the seeds on an un-greased baking sheet for 10-15 minutes or until lightly browned. Watch them carefully because they will burn fast. Set to the side to cool completely.
• Preheat the oven to 300 degrees Fahrenheit. Line a light colored baking sheet (see notes) with parchment paper. With an electric mixer, cream the butter and sugar for 3-5 minutes. Add the slightly beaten eggs. Mix. Add the rest of the ingredients (except for the benne seeds) to the butter and egg mixture. Mix until the dough forms. Add the sesame seeds and stir to combine
• Using a 1/2 tsp, scoop the dough and with your hands form into a ball. Place on a baking sheet lined with parchment paper. Do not place the cookies close together. Continue until you are done. If you are only making a few and want to store the rest, see notes below.
• Reduce the temperature to 275 degrees Fahrenheit. Place cookies into the oven. Bake for 6-8 minutes. The cookies should be still soft to the touch but golden in color. Remove from the oven and cool for 5-10 minutes.

BENNE SEED CRISPS

Steps:

• 1 Preheat the oven to 325 degrees with the rack in the middle
• 2 Line 2 large, rimmed baking sheets with parchment paper or silicone baking mats
• 3 Scatter the sesame seeds on one of the baking sheets and bake until lightly toasted, 8 to 10 minutes
• 4 Transfer the pan to a wire rack to cool and then transfer the seeds to a small bowl
• 5 In a medium bowl, whisk together the flour, baking soda and salt
• 6 In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld mixer, beat together the butter and brown sugar on medium-high until it's the consistency of wet sand, about 2 minutes
• 7 Reduce the speed to medium and beat in the egg and vanilla until combined
• 8 Using a wooden spoon or rubber spatula, add the flour mixture, and then fold in the cooled toasted sesame seeds
• 9 Drop level teaspoons of the dough onto the prepared baking sheets, spacing the cookies about 2 inches apart
• 10 (Allowing space is important, as the cookies will spread
• 11 )
• 12 Bake, 1 sheet at a time, for 7 to 8 minutes total, until the tops of the cookies bubble and the edges turn deep brown, rotating the baking sheets from front to back once during baking
• 13 Transfer the baking sheets to a wire rack to cool slightly, then use an offset spatula to transfer the cookies to the rack to cool completely
• 14 (If you leave the cookies on the baking sheet to cool completely, they will be more crisp; if you remove them immediately, they will be slightly softer
• 15 ) Repeat with the remaining dough
• 16 Serve, or store in an airtight container