Best 4 Benne Seed Wafers Recipes

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-SEED WAFERS

Steps:

• Preheat oven to 350°F.
• In a shallow baking pan spread seeds evenly and toast in middle of oven, stirring occasionally, until golden, about 8 minutes. Cool seeds.
• Into a bowl sift together flour, baking powder, and table salt. With your fingertips or a pastry blender blend in lard or shortening until mixture resembles coarse meal. Add seeds and milk, stirring until a soft dough is formed. Divide dough in half. Keeping remaining piece of dough wrapped in plastic wrap, roll out 1 piece between sheets of plastic wrap to 1/8 inch thick (about an 8 1/2-inch square) and remove top sheet of plastic wrap. With a sharp knife cut dough into 1 1/2-inch squares, reserving scraps. Peel squares off plastic wrap and arrange about 1/2 inch apart on ungreased baking sheets. Roll out and cut remaining piece of dough in same manner. Reroll reserved scraps and cut in same manner.
• Bake wafers in batches in middle of oven until pale golden, 12 to 15 minutes. Sprinkle wafers with coarse salt and transfer to a rack to cool. Wafers may be made 1 week ahead and kept in an airtight container at cool room temperature.

BENNE SEED WAFERS

Steps:

• Toast your sesame seeds and let cool.
• Cream the butter and sugar, adding beaten egg, then the flour that has bee sifted with salt and baking powder. Add the vanilla and Sesame seeds.
• Drop by teaspoonfuls on greased cookie sheet.
• Bake in preheated 325°F oven.
• Allow to cool one minute before removing them from the cookie sheet and place on cooling rack.
• This makes a transparent cookie wafer.