Sweet Benne Wafers

Sweet Benne Wafers
Sweet Benne Wafers
Adapted from The Lee Bros. Charleston Kitchen cookbook, these tuile-like cookies are crunchy, light, and airy with a delicate nuttiness from toasted sesame seeds.Helen Rosner

Adapted from The Lee Bros. Charleston Kitchen cookbook, these tuile-like cookies are crunchy, light, and airy with a delicate nuttiness from toasted sesame seeds. They lose their crisp texture quickly, so it's best to serve them the same day they're made.

Sweet Benne Wafers
Adapted from the Lee Bros. Charleston Kitchen cookbook, these tuile-like cookies are crunchy, light, and airy with a delicate nuttiness from toasted sesame seeds. They lose their crisp texture quickly, so it's best to serve them the same day they're made.
Yield: makes about 100 cookies

Ingredients

  • 12 cup sesame seeds
  • 34 cup packed light brown sugar
  • 14 cup plus 1 tbsp. flour
  • 12 tsp. kosher salt
  • 14 tsp. baking soda
  • 2 tbsp. unsalted butter, chilled and cubed
  • 1 egg
  • 12 tsp. vanilla extract

Instructions

  1. Heat oven to 350°. Toast sesame seeds in an 8” cast-iron skillet over medium-high heat, stirring occasionally, until golden, 5 minutes; transfer to a bowl and set aside. Whisk sugar, flour, salt, and baking soda in a bowl. Add butter and using a dough blender, two forks, or your fingers, cut butter into flour mixture, forming pea-size crumbles; set aside.
  2. Using an electric hand mixer, whip egg in a bowl until fluffy. With the motor running, slowly add dry ingredients until smooth. Add reserved sesame seeds and the vanilla; mix into a smooth batter. Transfer batter to a pastry bag fitted with a plain ½” tip. Pipe ¼ tsp. mounds of dough onto parchment paper-lined baking sheets, spaced about 2” apart. Bake cookies until chestnut-brown and lacy in appearance, 4-6 minutes. Let cookies cool completely before serving.