Equipment
Ingredients
Seeds
- 100 g white sesame seeds, raw
Dough Base
- 115 g unsalted butter, softened to room temperature
- 150 g light brown sugar, packed
- 50 g granulated sugar
- 1 egg, room temperature
- 5 ml vanilla extract
Dry Ingredients
- 125 g all-purpose flour
- 3 g kosher salt
- 2 g baking powder
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 75 kcal
- Protein
- 1 g
- Carbohydrates
- 9 g
- Fat
- 4 g
- Fiber
- 0 g
- Sugar
- 5 g
- Sodium
- 42 mg
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 1 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 12 mg
- Potassium
- 25 mg
- Calcium
- 36 mg
- Iron
- 0.5 mg
- Magnesium
- 11 mg
- Phosphorus
- 26 mg
- Zinc
- 0.3 mg
- Vitamin A
- 24 mcg
- Vitamin D
- 0.0 mcg
- Vitamin E
- 0.1 mg
- Vitamin K
- 0 mcg
- Vitamin B6
- 0.0 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.03 mg
- Riboflavin
- 0.02 mg
- Niacin
- 0.2 mg
- Folate
- 4 mcg
- Water
- 2 g
- Alcohol
- 0 g
Sources: USDA FoodData Central
Method
Toast the sesame seeds in a dry skillet over medium heat, stirring constantly, until deeply fragrant and golden brown, about 5 to 7 minutes. Transfer to a cool plate to stop the cooking process and let cool completely.
Preheat the oven to 175°C/350°F. Line two large baking sheets with parchment paper.
In a mixing bowl, beat the softened butter, brown sugar, and granulated sugar together on medium speed until well combined and slightly lightened in color.
Add the egg and vanilla extract to the butter mixture, beating until completely incorporated. Scrape down the sides of the bowl.
Add the all-purpose flour, kosher salt, and baking powder. Mix on low speed until just a few flour streaks remain, then gently fold in the completely cooled sesame seeds.
Drop small portions of dough, about 10 grams each, onto the prepared baking sheets. Leave at least 5 centimeters of space between each portion as they will spread significantly.
Bake at 175°C/350°F for 8 to 10 minutes. Watch closely during the final minutes; they are ready when the edges are deeply browned and the centers are lightly colored.
Remove from the oven and allow the wafers to rest on the baking sheet for 2 to 3 minutes to firm up. Carefully transfer them to a wire rack to cool completely, during which time they will develop their signature crispness.
Chef's Notes
- True benne seeds are an heirloom variety with a nuttier, more intense flavor than modern standard sesame seeds. If you can source them from a heritage grower, the flavor profile of this cookie will be remarkably elevated.
- Do not rush the seed toasting process. The deep, savory flavor characteristic of this cookie relies entirely on taking the seeds to a rich golden brown before adding them to the dough.
- Because these cookies have a high ratio of butter and sugar to flour, they spread dramatically. Give them ample space on the baking tray to prevent them from merging.
- For the ultimate crisp texture, ensure the cookies are baked until the edges are dark. Undercooked wafers will be unpleasantly chewy.
Storage
Freezer: 3 months — Freeze fully cooled baked cookies in an airtight container. Thaw at room temperature.
Troubleshooting
Cookies merged into one giant sheet during baking.
Cause: Dough portions were placed too close together or dropped onto a warm baking sheet.
Fix: While hot immediately out of the oven, use a knife or pizza cutter to score the sheet into squares.
Prevention: Leave generous spacing between dough mounds and always use completely cool baking sheets for new batches.
Wafers are chewy rather than shatteringly crisp.
Cause: Cookies were underbaked or stored in a humid environment.
Fix: Return baked cookies to a 150°C/300°F oven for 3 to 5 minutes, then cool completely on a wire rack to recrisp.
Prevention: Bake until edges are quite dark, and store only in thoroughly airtight containers.
Cultural Context
Benne is the Bantu word for sesame, a crop brought to the American South by enslaved West Africans. Initially planted along the edges of fields and used predominantly in savory dishes or as cooking oil, benne eventually became the star of these crisp, sweet-and-salty wafers. Today, benne wafers stand as an enduring culinary symbol of Gullah Geechee culture and the profound West African heritage of the Carolina Lowcountry.
