I seem to be on a wee bit of a sweet phase this past week. These have been on the must make list for quite some time. Who could resist after reading about them here at the Wednesday Chef...in a nutshell "delicate and taste like caramel" "insanely good" so yes they had to be made. I only wish I had made them sooner as they are incredibly quick and easy and they are very, very good.
Benne Wafers, courtesy of The Wednesday Chef
Make 3-4 dozen,,,depending on the size of your cookies.
1 ½ tbsp unsalted butter, at room temperature
1 cup light brown sugar
2 tbsp all-purpose flour
¼ tsp salt
1 tsp vanilla extract
½ cup sesame seeds
Preheat oven to 175C / 350F
Place the butter and sugar in a bowl and cream until they are well combined. You can do this by hand or for me it was an excuse to use my KitchenAid. The KitchenAid also makes it all very easy if butter not quite at room temperature and you have no patience.
Next add the egg and beat until combined. Add the flour, salt, vanilla extract, and sesame seeds and mix everything together.
Drop small spoons of dough on to a parchment lined baking sheet. I used roughly teaspoon sized little dollops. Flatten the wafers with a knife dipped in to ice water and leave an inch or 2 between the wafers as they will spread.
Bake for 6-7 minutes until the wafers are golden with slightly deeper golden edges. Take the parchment paper of the baking tray and place on a cooling rack. After 5-8 minutes gently pull the cooled wafers off the parchment. The parchment can be reused for the next batch.
Camera or iPhone?
Cool the wafers completely and they can be stored for up to 2 weeks in an airtight container. Cool completely and store in a tin for up to 2 weeks.
These really are delectable little wafers. Golden, slightly chewy, caramel flavoured with crunch and texture from the sesame seeds. Thinking I may go with Luisa's suggestion and have them with some ice cream.