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December 29th, 2011, 08:43 PM

Gourmet magazine NOVEMBER 1954

A true South Carolina classic: The caramelized cookie surrounding the sesame seeds—or benne seeds, in Charleston parlance—brings out their sweet, almost milky flavor.

This is just one of Gourmet’s Favorite Cookies: 1941-2008. Although we’ve retested the recipes, in the interest of authenticity we’ve left them unchanged: The instructions below are still exactly as they were originally printed.

1 1/2 tablespoons butter
1 cup light brown sugar
1 beaten egg
2 tablespoons flour
1/4 teaspoon salt
1 teaspoon vanilla
1/2 cup parched benne seeds

Bake in a moderate oven (350° F.) for 6 minutes.

Cream together 1 1/2 tablespoons butter and 1 cup light brown sugar until light and smooth. Add 1 beaten egg, 2 tablespoons flour, 1/4 teaspoon salt, 1 teaspoon vanilla, and 1/2 cup parched benne seeds. Mix all together and drop from a teaspoon onto a buttered cooky sheet. Flatten the wafers with a knife dipped in ice water and bake in a moderate oven (350° F.) for 6 minutes.