Thin sesame seed cookies that trace back to Africa. They are a traditional Lowcountry food, most closely linked to South Carolina and Charleston.

The word benne comes from one of the languages of West Africa and means sesame. Benne seeds reached the United States on ships carrying enslaved Africans, who grew the plants in small gardens on Lowcountry plantations; plantation owners also grew benne for oil, as a cheaper substitute for imported olive oil. At Husk Savannah, benne appears as crackers served with pimento cheese and chicken liver pate.

Where to eat Benne wafers in Savannah

The editor picks for Benne wafers in Savannah are still in research. Meanwhile, see the Savannah signature-dishes index or the Savannah food guide.

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Make it at home

Serves 6040 minEasy

Ingredients

  • 150g sesame seeds (benne)
  • 115g unsalted butter, melted
  • 200g light brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 70g plain flour
  • 1/2 tsp baking powder
  • 1/4 tsp kosher salt

Method

  1. Heat oven to 175C (350F). Line two baking sheets with parchment paper.
  2. Toast the sesame seeds in a dry pan over medium heat for 3 to 4 minutes until golden and fragrant. Let cool.
  3. Whisk butter and sugar together, then beat in the egg and vanilla.
  4. Stir in the flour, baking powder, salt and toasted sesame seeds until combined.
  5. Drop teaspoon-sized portions onto the baking sheets, leaving 5cm between (they spread thin).
  6. Bake 8 to 10 minutes until deeply golden brown at the edges.
  7. Let cool on the sheets for 5 minutes until set, then transfer to a wire rack.

Editor tip. Don't crowd the sheets; benne wafers spread to twice their starting size.

Common allergens: Sesame, Gluten, Eggs, Dairy.