Gluten-Free Benne Wafers
These thin, crispy sesame seed cookies are named after an East-African word for sesame seed. The cookies are a classic treat originating in Charleston, South Carolina.
Makes: 48 cookiesHands-on: 15 minutesTotal: 50 minutesDifficulty: Easy
Makes: 48 cookies
- 1 cup packed brown sugar
- ¼ cup butter, room temperature
- 1 large egg
- 1 tsp. lemon juice
- ½ tsp. vanilla extract
- ½ cup brown rice flour
- ¼ tsp. salt
- ⅛ tsp. baking powder
- 1 cup toasted sesame seeds
- Preheat oven to 325°F. Line 4 baking sheets with parchment paper and set aside.
- In a medium bowl, cream together brown sugar and butter. Beat in the egg, lemon juice, and vanilla extract.
- In a smaller bowl, whisk together brown rice flour, salt, and baking powder. Stir dry ingredients into sugar-and-butter mixture. Stir in toasted sesame seeds. Cover bowl of batter with plastic wrap and chill for 30 minutes.
- Drop batter by teaspoons 2" apart on lined baking sheets.
- Bake for 8–9 minutes, or until cookies have spread and are lightly golden-brown. Do not over bake, as these cookies can burn quickly. Cool on the baking sheet for 1 minute before transferring to a wire rack to cool completely.