If there is one book every Southern household should posses, be it a one-bedroom apartment or a grand, ancestral estate; it’s Charleston Receipts. It’s full of amazing recipes, idioms and household tips from days gone by. Some of it is slightly out-dated, to be sure, but a good portion of it is delicious cookies. This recipe is one of a few for Benne Cookies, “benne” being another word for sesame seed.
Before we begin, let’s talk for a second about brown sugar. Brown sugar is my new best friend. Never, ever buy brown sugar. Whenever you need brown sugar, here’s what you do instead: Mix 1 cup sugar with 1 Tablespoon molasses. It will clump up a bit at first, but keep mixing and eventually you’ll end up with what is quite clearly brown sugar. Way cheaper and literally exactly the same thing. You’re welcome.
Benne Wafers (makes 6-7 dozen, I made a half batch)
1 1/2 c. brown sugar (or 1 1/2 c. sugar mixed with 1 1/2 T. molasses, as per above)
3/4 lb. butter, room temp.
3/4 c. flour
1/4 t. baking powder
1/4 t. salt
1 c. sesame seed
Pre-heat oven to 300F.
This is just your standard cookie technique: Mix together sugar and butter, add the egg (a lot of people scoff at the notion of halving an egg, it’s very simple; scramble the egg, then measure it out and use half) and mix until smooth. Add dry ingredients and mix until fully incorporated. Measure out in heaping teaspoons place about 2 or 3 inches apart on parchment paper (they spread pretty far) and bake for 15 minutes, one sheet at a time.