BENNE SEED CRISPS
Yield: 6 dozen
Southern people refer to these cookies as Benne Wafers, they are actually Sesame Seed Cookies. Toasting benne (sesame) seeds develops their flavor and also gives these cookies a slightly crunchy texture.
- 1 cup sesame seeds
- ¾ cup “Miyoko” or “Follow Your Heart” butter, melted
- 1 ½ cups packed brown sugar
- Egg replacer to make 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon baking powder
Preheat oven to 375 degrees F (190 degrees C).
Place the benne (sesame) seeds on an ungreased baking sheet and toast for 10 to 12 minutes, until light brown. Watch close so that they don ‘t burn.
In a large bowl mix the brown sugar, melted butter, 1 vegan egg, vanilla extract, flour, salt, baking powder and toasted sesame seeds together until combined.
Drop dough by 1/2 teaspoonfuls 1 1/2 inches apart onto a lightly greased baking sheet.
Bake at 375 degrees F (190 degrees C) for 4 to 6 minutes, until light brown. Let the crisps cool for about 2 minutes before removing them from the baking sheets to a wire rack to cool completely. Store cooled cookies in an airtight container.
Original Recipe & Photo by The Washington Post