Sesame Wafers
Sesame seeds, or benne, were brought to North America from Africa. They are thought to bring good luck and are part of many Kwanzaa festivities.
Servings: 36
Ingredients:
| Nutritional Info | |
| Per cookie: about | - |
| cal | 90 |
| pro | 1 g |
| total fat | 6 g |
| sat. fat | 2 g |
| carb | 9 g |
| fibre | trace |
| chol | 13 mg |
| sodium | 33 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 4% |
| vit A | 3% |
| folate | 3% |
-
1/2 cup (125 mL) butter, softened
1 cup (250 mL) packed brown sugar
1 egg
2 tbsp (25 mL) milk
1 tsp (5 mL) vanilla
1 cup (250 mL) all-purpose flour
1/4 tsp (1 mL) baking powder
1/3 cup (75 mL) toasted white sesame seeds
1 cup (250 mL) pecan halves
1 tbsp (15 mL) black sesame seeds (optional)
Preparation:
Line 2 rimless baking sheets with parchment paper or grease; set aside.
In large bowl, beat butter with sugar until fluffy. Beat in egg, milk and vanilla. In separate bowl, whisk flour with baking powder; stir into butter mixture until smooth. Stir in all but 1 tbsp (15 mL) of the white sesame seeds.
Drop by rounded teaspoonfuls (5 mL), about 2 inches (5 cm) apart, onto prepared pans. Press pecan half into each. Sprinkle with black sesame seeds (if using) and remaining white sesame seeds.
Bake in top and bottom thirds of 375°F (190°C) oven, switching and rotating pans halfway through, until crisp and caramel brown, about 7 minutes. Let cool for 5 minutes; transfer to racks and let cool completely. (Make-ahead: Layer between waxed paper in airtight container and store at room temperature for up to 1 week or freeze for up to 1 month.)
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »