This is the best benne wafer recipe I've tried. Crisp and delicious. I bake mine on aluminum foil lined cookie sheets but it is important to make sure that you put the shiny side down so that you are placing the cookie dough on the dull side. The shiny side will reflect tooo much heat and burn the cookies. Once they're baked and cooled you can just peel them off the foil. Thanks Holly.
I just now made these cookies....absolutely delicious! Thin yet with Outstanding flavor buttery and just enough crispness and crunch! Thanks for the tip of the parchament paper guys it worked like a breeze! No sticking to the pan whatsoever. For flavor- I do not like bland cookies so just to be safe I added the teaspoon of vanilla plus half a teaspoon of almond extract. Went beautifully with the nutty sesame flavor....mmmmmm....mouthwatering.......can't stop eating them:) Thank you so much Holly! You're recipe is DEFINATELY worth saving. If you like sesame flavor or want to try it in a new way- this recipe is for you! caution: be sure your drops are no bigger than 1 teaspoon or if you do put them at least 2 and 1/2 inches apart. They like to spread out and get cuddly....:) Take em out when dark around the edges but not burnt...they will be soft and breakable but hardens quick enough...messed up a few cookies when I removed the parchament from pan right out of the oven.....be 'steady' and you'll be fine! Sorry I went on so long hope ya try these and have success!
If you love sesame MAKE THIS RECIPE! Wonderful grown-up-tasting cookie. My only suggestion use parchment paper on your cookie sheets. I used waxed paper and still had to freeze them for fifteen minutes to get them off the pans. Keep them small or they'll break apart. Also the sesame oil smokes when it's cooking. My kitchen filled with smoke but the cookies were fine. They look good at four minutes but go the six as I found they are easier to remove from the paper. Worth the effort!
These ARE excellent. Try to stick to the 1/2 tsp measurement it helps. Parchment paper works very well but you can also use Reynolds "Release" foil with the same results. After the first batch cool down the pan and wipe the foil with a paper towel then use again.
I messed with this recipe a bit. I used 1/2 c. sesame seeds (toasted in a skillet) 2 eggs and 1 1/2 cups flour. No salt. They turned out so great! Very butterscotchy and not as lacy as this recipe seems to yield. Must be the extra egg and flour that does it. Baked at 350 for 8 minutes. They were crunchy on the outside chewy on the inside and totally divine.
made with toasted white and black sesame seeds came out yummy and pretty
My dad had mentioned something about wanting Benne Wafers not too long ago so while he was in TN I found this recipe and made them then sent him some. Dad was suprised how great they were - better than the ones you would get in Charleston SC! He shared them with my aunt and uncle and now my aunt wants the recipe! I would probably stick with the 6 minutes for baking if you are at a higher elevation.
These are great flat little cookies. They do spread out quite a bit. Use a Silpat or one of those flexible silicon baking sheet liners to avoid stickiness instead of grease and parchment paper. They do take a while to bake due to the small amount of dough required per cookie and the short amount of time needed to bake each sheet. 5 minutes per baking sheet was more than enough for me and I was continuously spooning out dough while one sheet was baking. Even still I was never fast enough to finish before the sheet that was in the oven was done baking. But they are yummy and the dough is easy to prepare!
These were excellent! They weren't any trouble to make didn't even have to break out the mixer. The parchment paper was a great tip by a reviewer. I used level teaspoons of the batter and baked for 5 minutes. This gave me 85 cookies. Holly thanks for a delicious recipe.
I think I expected these to taste like the ones I have had in Lebanon....they soooo didn't. I will keep looking for a good sesame cookie!
