Benne Wafers Recipe
These traditional southern Benne Wafers are a special treat, and quite addicting too! They also make a great gift during the holidays so make an extra batch or two to share.
Benne (sesame seed) Wafers are popular in the low country of South Carolina. They’re a traditional treat in that area and have stood the taste test of time. It’s no wonder. These cookies are nutty and crunchy and sweet, and the perfect compliment to a bowl of ice cream or a cobbler.
Just like every other recipe here, these Benne Wafers are easy peasy and what you’ll end up with is a beautiful, translucent wafer.
Here are the ingredients that you will need to get started: brown sugar, butter, an egg, flour, salt, baking powder, vanilla and/or course toasted sesame seeds.
Some recipes don’t call for toasted sesame seeds, but I think you’re missing out by skipping this simple step. To toast the seeds, just brown them on the stove top in a dry pan, stirring them occasionally to prevent scorching. It should only take a few minutes. And man alive, is it worth every second. Don’t skip that step. Trust me.
After sesame seeds are toasted, begin by creaming the brown sugar and butter together. Beat the egg, and combine it with the sugar/butter mixture. Next, sift the flour, salt and baking powder together, add it to the mix and combine until just smooth.
Finally, toss in the vanilla and toasted sesame seeds, and mix well.
Toasted sesame seeds smell wonderful.
On a foil, parchment or silicon baking mat lined baking sheet, drop teaspoons of batter spaced apart to allow for spreading. Bake in a 375-degrees F oven for approximately 12-13 minutes, until browned. Let cool for about a minute on baking sheet before removing to cool on rack. Makes about 50 1 1/2-2 inch wafers.
Do you have a traditional local food (especially dessert) to share? Do share.
Benne Wafers Recipe
This southern traditional cookie is so full of flavor and makes a great gift during the holidays.
Ingredients
- 1 cup brown sugar, packed
- 6 tablespoons butter
- 1 egg, beaten
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1 teaspoon vanilla
- 6 tablespoons sesame seeds
Instructions
- In a sauté pan or skillet, toast sesame seeds over medium heat until brown. Stir occasionally to avoid scorching. Let cool.
- In a mixing bowl, cream the brown sugar and butter together.
- Add the beaten egg to the sugar/butter mixture, and combine well.
- Next, sift the flour, salt and baking powder together, add it to the mix and combine until just smooth.
- Finally add the vanilla and toasted sesame seeds and mix well.
- On a foil, parchment or silicon baking mat lined baking sheet, drop teaspoons of batter, spaced apart to allow for spreading.
- Bake in a 375-degrees F oven for approximately 12-13 minutes, until browned.
- Let cool for about a minute on baking sheet before removing to cool on rack.
Notes
Adapted from Charleston Receipts.
Makes about 50, approximately 2-inch wafers.
I’m tickled that you’re here! Like you, I wear many hats, and live to tell about it. This space is a place for sharing food, home, garden, travel and lifestyle tidbits, with some fun always thrown in for good measure.
Thank you. I am making these next Tuesday as a present to my teachers at the end of this school year. YYYuuuuuuuummmm. I love love love sesame seeds!
Wei-Wei
My PawPaw is a nut (excuse me) over sesame seeds. I’ll have to share this recipe with Gran!
I have never heard of these, but they look pretty delicious!
I completely forgot about those.It’s been years since I had some…and your look so yummy 🙂 Beautiful photos.
These are so beautiful! I’m always looking for simple sweet treats to go with a cup of tea in the late afternoon. As always, gorgeous photos!
I haven’t had Benne Wafers in years! Thanks for reminding me about them, Amy. I’ll bet my grandbabies would love them with a bowl of homemade peach ice cream.
I’ve never made these, but have always loved them. Thanks for sharing the recipe and appetizing photos!
These sound so great! The photos are beautiful and perfect for a bit of sweet but not too much!!
These look so simple and so GOOD! Thanks!
Great pictures (as usual) and wonderful recipe. I have never heard of them but would like to give them a try. Recipe looks doable. Thanks!
These are so cute! Are they good dipped in chocolate?
I am making these today!!! omg I love and crave them and hate horrid ones i can find around here in packages….thank you thank you thank you for this recipe!!!!
Sounds like a must try!
Do they taste like sesame seeds? I think I’ve had these before, but I’m not sure!
We made these for the first time when my daughter was about 8 and I was leading American Girls Club for our homeschool group. (13 years ago!!) We were studying Addy. Loved them, but never made them again. I’m going to try your recipe now. Thanks for sharing.
My husband will love you for posting this. He loves all cookies crunchy and crisp, and seeing as how he went to grad school in South Carolina, pretty sure these will be on the must-make list.
Hat Lady — you should’ve warned everybody how impossible it is to stop eating these once you start! I L.O.V.E. Benne Wafers. 🙂
They sound sooooo good. I have never had Benne Wafers but they look fragile and like I would have a hard time making them. (I so clumsy!) Thank you for posting all those pics too! They really sound easy to make!
Hey there Amy! I made these and… I’m sorry, but mine didn’t turn out well at all. They were too overly greasy, for me. My review is over here on my blog: http://overconcerned.wordpress.com/2010/06/12/suckup-win-benne-wafers/
Thanks for the recipe, though! These were really tasty after the modifications I made. Cheers!
Wei-Wei
Hey Wei Wei!
What’s up up? I’m sorry the recipe didn’t work for you. Sesame seeds aren’t cheap. With this cookie recipe (as well as most cookie batters) it’s crucial to not let the batter warm up. If you’re not going to be using it for a while to refrigerate so it doesn’t get runny. Also, the recipe calls for teaspoons of batter spaced far enough apart to account for spreading. The cookies/wafers will be super thin and transparent when done correctly. They are yummy indeed. Again, I’m sorry you had difficulty with the recipe but am glad you persevered and came up with your own version. How fun is that?
Keep on cookin’!
~ Amy
As usual, your photos are beautiful. Love the one of the all the prep bowls lined up. Your benne wafers are perfectly thin, which would make it that much easier to eat a dozen in one sitting.
That pic of you holding the cookie up to the light is amazing!!! What a beautiful recipe!
I have had these before, but for the life of me I cannot remember where. The look absolutely delicious!
How do I print out your photos? step by step, they look beautiful.
I’m going to try to make them today anyway. Hope they turn out. RB
Please let me know how to store them for a xmas gift?
Oh man, I want to make these so much! I wonder how they would fair with a low carb sweetener in place of sugar. Might be worht a try!
would love to try this sometime 🙂 looks and sounds delish!
I need these (2 of them) with a big scoop of ice cream in the middle.
I’ve never heard of these, but they sound delicious!
Can I have 80 of those please? YUM!
I first had these years ago when visiting my parents. Someone had sent them a box of them for the holidays, and my Dad and I would sneak into the kitchen and gobble them down for a late-night snack.
I’ve looked around quite a bit to find a recipe that duplicates the light, crispy, salty-buttery-sweet wafer I remember. This is the one! I’ve made them for friends and have been asked for the recipe, so I hope you don’t mind that I’ve shared it! They disappear fast! Thanks so much for sharing.
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Wei-Wei, I checked your blog and you admitted that your oven doesn’t work properly and the bottom heating unit doesn’t heat. That’s most likely why this recipe didn’t work for you. It has nothing to do with this recipe so why bash it? This is a great recipe and the cookies are delicious!
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I just made these for a holiday party tonight. Being the good guest I taste tested them first. I’m glad I made a double batch! These are wonderful and so beautiful!
So happy to hear you enjoy them as much as I do, Amy. They’re quite irresistible.
Such a great recipe! Thank you. Since we first made them, one of my kiddos has had to go gluten free so we tried them with sorghum flour and they are still just as yummy – thought we would let you and your readers know about a substitution that worked since so few of our favorites have made the GF conversion well. Thanks again!
That’s so good to know, Erika! Thank you for sharing.
Try without sesame seeds and different flavors, coconut works good.
And lemon
You asked for a traditional dessert to share. I’ve only seen this in Michigan, but variations elsewhere with more ingredients. I didn’t find them necessary. Soooo easy! You will need the following:
1 graham cracker shell, I buy mine. Keep the lid. 1 8oz block of Philly cream cheese – NOT low or no fat – the regular kind, at room temp. 1/2
cup of lemon juice. 1 can Sweetened Condensed milk. Mix these 3 ingredients all together with a mixer, about 5 minutes until it sets up and
gets pretty thick.. If it doesn’t, add just a bit more lemon juice. If it still doesn’t thicken, just pour into the crust, top with the plastic pie lid I told you to keep:) and refrigerate for an hour or so. Top with a can of cherry pie filling, or any pie filling you like,, about 1/2 inch or so from the edge so it looks pretty. Put one cherry on first to make sure that the pie filling doesn’t sink to the bottom. If the cherry does sink, refrigerate for a couple of hours and try another cherry because I know you ate that first one! That’s it.
I have never made them but buy bags of them every time I go to Charleston. I think it is high time I try to make them for myself. Thanks for the recipe!