Delicious!

Last year, I was exploring the cuisine of the South with my students and first learned of the Charleston, South Carolina tradition – Benne Wafers. I got in touch with my dear friend Sydney Frey, who is the Pastry Chef at a fabulous restaurant The Royal Tern in John’s Island, South Carolina. She very graciously shared with me her recipe for Benne Wafers, which I made with my students. Thus beginning my year long exploration of Benne Wafers. My friend’s recipe is similar to a French Tuile style cookie and I was looking for something more like a sweet cracker. I started experimenting with other recipes and then perfecting my own. I wanted the perfect balance of sweetness and nutty flavor from the sesame seeds while being lower in sugar. I wanted the recipe to be simple enough for my students to make but also economical without too many sesame seeds as they are so expensive here in the grocery stores in NYC. After dozens of cookies, and Alexander’s taste testing approval, I have finally perfected it to my liking and am ready to share it with you.

Enjoy!

Avec Amour, Victoria & Alexander

 

Benne Wafers

Yield – about 70 2” Size Cookies

 

1 ½ Cups White Sesame Seeds (7.5 oz)

1 ½ Cups Unsalted Butter (12 oz)

2 ¼ Cups Light Brown Sugar (15 oz)

2 Eggs, large

2 teaspoons Vanilla Extract

2 Cups + 1 Tablespoon All Purpose Flour (9 oz)

½ teaspoon Baking Powder

1 teaspoon Salt

 

1.Toast sesame seeds on an ungreased half sheet baking pan at 325 degrees for 10 – 11 minutes until golden brown, let cool.

2. In a medium bowl stir together toasted sesame seeds, flour, baking powder & salt.

3. In a stand mixer with the paddle attachment or a hand held mixer, cream the butter, add the brown sugar, scrape down the sides of the mixing bowl with a spatula, add the eggs one at a time incorporating all ingredients before adding the next egg, and vanilla.

4. Add dry ingredients into the mixing bowl and stir to combine.

5. Scoop batter onto a half sheet baking pan lined with parchment paper with a teaspoon size cookie scoop, these cookies spread a lot so make sure you place room between cookies and stagger their placement on the baking pan.

Bake at 325 degrees for about 6 – 8 minutes until golden brown on the edges.

These cookies keep well in an airtight container for up to 2 weeks, not that you would have them sitting around that long. If you need to break the task up, make the dough day one, cover and refrigerate. Day two remove dough from the refrigerator and let come to room temperature then scoop and bake.

 

I created a YouTube video demonstration for my students that you are welcome to watch for this recipe.

Part 1

 

Part 2