Dessert: United States – South Carolina, Southern United States – Benne Wafers

Serving Size: 36

Approximate Time

Prep 15 min

Cook 10 min

Additional 15 min

Total 40 min

Ingredients

- 1/2 cup (1 stick, 113 g) unsalted butter, melted and slightly cooled
- 1 cup (200 g) granulated sugar
- 2 large egg whites, approx. 60 g (from about 2 large eggs)
- 1 cup (120 g) all-purpose flour
- 1/3 cup (50 g) benne seeds (sesame seeds), lightly toasted
- 1 tsp (5 ml) vanilla extract
- 1/4 tsp (1.5 g) fine salt
- 1/4 tsp (1 g) baking powder (optional; helps very slightly with lift)
- Parchment paper or silicone baking mat (no measurement)

Instructions

Short Description:
Thin, crisp cookies made with roasted benne seeds (a Southern term for sesame seeds) that yield a delicate, nutty, slightly caramelized cookie often served as a simple Southern dessert or tea-time treat.

Regional Notes:
This South Carolina version uses benne seeds—a term preserved in Gullah/Geechee and Lowcountry cooking—to honor the African seed brought by enslaved people; the intense nutty flavor and very thin, crackly texture distinguish these from generic sesame cookies elsewhere. The wafers are traditionally baked very thin and sometimes shaped while hot into a curl or left flat to accentuate crispness.

1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
2. Lightly toast the benne seeds in a dry skillet over medium heat, stirring, until fragrant and just beginning to color, 2–3 minutes. Transfer to a small bowl to cool.
3. In a medium bowl, whisk the melted butter and granulated sugar until well combined and slightly glossy.
4. Add the egg whites and vanilla extract to the butter-sugar mixture and whisk until smooth.
5. Sift together the all-purpose flour, salt, and baking powder (if using) into the wet mixture. Fold gently with a spatula until just combined; the batter should be pourable but not runny—if too thick, stir in a teaspoon of water.
6. Fold in the toasted benne seeds until evenly distributed.
7. Using a teaspoon or small cookie scoop, drop about 1/2 teaspoon (a scant teaspoon) of batter onto the prepared sheets, spacing each about 2–3 inches apart. Quickly, using the back of a spoon or an offset spatula lightly dipped in water, spread each mound into a thin circle about 2–2.5 inches (5–6 cm) across. Thin spreading is key to the wafer crispness.
8. Bake one sheet at a time on the middle rack until edges are golden-brown and centers are set, 8–10 minutes (watch closely; edges brown quickly).
9. Remove the sheet from the oven. If you want curved wafers, immediately lift each hot wafer with a thin spatula and drape it over a rolling pin or bottle to cool and set in a curl; otherwise leave flat on the sheet to cool completely. They will crisp further as they cool.
10. Cool the wafers completely on a wire rack. Store in an airtight container at room temperature for up to 5 days; they are best within 2–3 days for maximum crispness.