Tim Mazurek’s Benne Wafers; mine looked just like that!

Yesterday, Tammy Fletcher and I went for lunch and on the way out, we stopped at the Aftna store, an Indian bodega, which caters to the Pakastani and Indian culinary scene here. We hit the motherload! Spices, fresh exotic vegetables, different and wonderful teas (rose tea for next muster, folks!), just to name a very few things. One of the things I bought was a pound of sesame seeds to make benne wafers, a 17th or 18th century treat .Africans brought the seeds over with them and South Carolina and Georgia proved to have a very compatible environment for sesame seed production. I had them years ago in Charleston, never forgot their nutty-caramel goodness,  and have made them a few times since but getting sesame seeds in bulk is hard to do around here. NOT NOW! I bought the brown ones, although they had white and black as well.  I looked up the recipe and last night I made a batch to send to my brother who has the Invidiato curse and broke his left kneecap. They came out wafer thin like a Moravian cookie (I helped them along by flattening the dough on the greased cookie sheets with a floured aperitif glass bottom) and nutty good.  The picture comes from Tim Mazurek who also has a similar recipe to the following. He does offer two good pieces of advice. Toast the sesame seeds in a skillet until brown (which I did) and store these cookies in the fridge so they won’t go rancid. I don’t think they’ll last that long, frankly!




  1. Preheat oven to 375 degrees F (190 degrees C).
  2. If your sesame seeds are not toasted, place them on an ungreased baking sheet and toast for 10-12 minutes or until they turn light brown.
  3. They may burn easily, so watch closely to prevent this from happening.
  4. Mix the brown sugar, melted butter, egg, vanilla extract, flour, salt, baking powder, and toasted sesame seeds together until well combined in a large mixing bowl.
  5. Drop cookie dough by half-teaspoonfuls onto greased baking sheet. Make sure that at least 2 inches separate them; they spread A LOT.6
  6. Bake at 375 degrees F for about 5-6 minutes or until edges become light brown. They will appear a little puffy when you take them out.
  7. Let them sit for 2-3 minutes.
  8. They should be pretty flat.
  9. Remove them to a wire rack and allow to cool (be careful–they’re pretty crispy and crunchy!).
  10. Store cooled cookies in an air-tight container.

Read more: http://www.food.com/recipe/the-best-benne-wafers-149406#ixzz20VmB8M6g