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Benne Seed Wafers

Sesame seeds, called benne seeds in the South, were brought to this country from Africa.

  • Yield: Makes 32
Benne Seed Wafers

Source: Martha Stewart Living, August/September 1993


  • 3 large eggs
  • 1 tablespoon olive oil
  • 1 cup plus 1 tablespoon all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 large pinch sugar
  • 3/4 cup unhulled sesame seeds, toasted


  1. Preheat oven to 350 degrees. In a medium bowl, beat together 2 eggs and oil until frothy. In another bowl, combine flour, salt, baking powder, sugar, and sesame seeds. Mix into egg mixture. Add extra flour if needed to make a stiff dough; it shouldn't be sticky.

  2. Roll out dough on a lightly floured board as thinly as possible. Using a 3-inch-round biscuit cutter, cut into circles. Arrange on a greased or parchment-lined baking sheet. In a small bowl, whisk together 1 egg and 1 tablespoon water to make egg wash. Brush wafers lightly with egg wash. Poke holes all over crackers with a fork, making sure the holes go all the way through.

  3. Bake for 10 minutes, or until brown around edges. Turn over, and bake until golden brown and crisp, about 4 minutes. Let cool; store in an airtight container.

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