COOKIES!!!! Yum! We return to a past recipe from The Wednesday Chef blog for a gulity work-break endulgance. Seriously though these are so good! So much so everyone at Harvest HQ scoffed down the entire lot on record breaking time - crumbs everywhere! Check out the recipe below but make sure you make it over to The Wednesday Chef for the full write up and other tasty dishes. Benne Wafers Makes about 4 dozenNote: Some people reported having issues with the texture of their cookies; please remember that the butter you use must not be warm or room temperature, but cool to the touch and still quite firm before you begin to cream it with the sugar. Here’s an article on butter in baking for your reading pleasure.) 1 1/2 tablespoons unsalted butter, cool but not cold1 cup light brown sugar1 egg2 tablespoons all-purpose flour1/4 teaspoon salt1 teaspoon vanilla extract1/2 cup sesame seeds 1. Preheat the oven to 350°F (175°C). 2. Cream together the butter and sugar until light and well-combined. Add the egg and beat until combined. Add the flour, salt, vanilla extract and sesame seeds. Mix until all the ingredients are combined. 3. Drop small spoons of dough onto a parchment-lined baking sheet. Flatten the wafers with a knife dipped in ice water. 4. Bake for 6 minutes. The cookies should be a golden brown with deeper golden edges. Pull the parchment paper off the sheet pan onto a cooling rack. After about 5 to 8  minutes, gently pull the cooled cookies off the parchment. Reuse the parchment for the next batch. 5. Cool completely and store in a tin for up to 2 weeks. 

COOKIES!!!! Yum!

We return to a past recipe from The Wednesday Chef blog for a gulity work-break endulgance.

Seriously though these are so good! So much so everyone at Harvest HQ scoffed down the entire lot on record breaking time - crumbs everywhere!

Check out the recipe below but make sure you make it over to The Wednesday Chef for the full write up and other tasty dishes.

Benne Wafers 
Makes about 4 dozen
Note: Some people reported having issues with the texture of their cookies; please remember that the butter you use must not be warm or room temperature, but cool to the touch and still quite firm before you begin to cream it with the sugar. Here’s an article on butter in baking for your reading pleasure.)

1 1/2 tablespoons unsalted butter, cool but not cold
1 cup light brown sugar
1 egg
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 cup sesame seeds

1. Preheat the oven to 350°F (175°C).

2. Cream together the butter and sugar until light and well-combined. Add the egg and beat until combined. Add the flour, salt, vanilla extract and sesame seeds. Mix until all the ingredients are combined.

3. Drop small spoons of dough onto a parchment-lined baking sheet. Flatten the wafers with a knife dipped in ice water.

4. Bake for 6 minutes. The cookies should be a golden brown with deeper golden edges. Pull the parchment paper off the sheet pan onto a cooling rack. After about 5 to 8  minutes, gently pull the cooled cookies off the parchment. Reuse the parchment for the next batch.

5. Cool completely and store in a tin for up to 2 weeks. 

Tags: benne wafers the wednesday chef cookies