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Benne wafers arrive at the table golden and crispy, their surface studded with toasted sesame seeds that glimmer in the light. These cookies are an exercise in simplicity—butter, sugar, eggs, a bit of flour, and toasted sesame seeds come together into something elegant. Benne is another name for sesame, with roots in African linguistic traditions. In Guinea, these wafers are as much about the toasting process as the baking; properly toasted sesame transforms from bland to nutty and complex. Serve them with tea or coffee and watch them disappear.
Preheat your oven to 350°F (175°C).
Spread the sesame seeds on a baking sheet and toast in the preheated oven for about 5-7 minutes, or until they are golden and fragrant. Stir occasionally to ensure even toasting. Set aside to cool.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the egg and vanilla extract until well combined.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, mixing until just combined.
Fold in the toasted sesame seeds.
Drop small spoonfuls of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
Flatten each mound of dough slightly with the back of a spoon or your fingers.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown. The centers will remain slightly soft.
Remove from the oven and let the wafers cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Enjoy the Benne Wafers as a sweet treat with tea or coffee.
Spread them on a baking sheet and bake at 350°F, stirring occasionally, for 5-7 minutes until golden and fragrant. Don't walk away—they can go from perfect to burned quickly. They'll continue to darken slightly as they cool, so remove them just before they look completely done.
Raw sesame seeds are mild and bland. Toasting develops their nutty, complex flavor dramatically. This is the difference between wafers that taste interesting and those that taste like sweet flour. It's worth taking the time to do it right.
Black sesame seeds have a different, earthier flavor that works beautifully. You can mix them with white sesame or use them exclusively. The flavor will be less traditional but equally delicious.
They're intentionally underbaked for texture contrast—crispy edges with a tender center. If you prefer them uniformly crispy throughout, bake an additional 2-3 minutes, but watch carefully to avoid overdrying.
Keep them in an airtight container at room temperature for up to a week. If they soften from humidity, you can recrisp them in a 300°F oven for a few minutes. They can also be frozen for up to two months.