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Benne Crackers

December 23, 2005 - 4:01am
Adapted from "The Ethnic Vegetarian" by Angela Shelf Medearis

Ingredients:

  • 1 cup packed dark brown sugar
  • 1/2-1 stick of butter, softened
  • 1 egg, beaten
  • 1 teaspoon lemon juice
  • ½ cup all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup sesame seeds, toasted

    Method:

    Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Combine brown sugar and butter in a large bowl and beat with an electric mixer until creamy, about 1 minute. Add egg and lemon juice and mix to combine. Add flour, baking powder, salt and sesame seeds and blend until well combined.

    Drop batter by rounded teaspoons onto baking sheet, 2 inches apart (batter likes to spread). Bake for 15 minutes, or until edges are browned. Cool on rack or silicone baking mat.

    Makes about 3 dozen crackers. Store in an airtight container.

    • Adapted from "The Ethnic Vegetarian" by Angela Shelf Medearis

    Ingredients:

  • 1 cup packed dark brown sugar
  • 1/2-1 stick of butter, softened
  • 1 egg, beaten
  • 1 teaspoon lemon juice
  • ½ cup all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup sesame seeds, toasted

    Method:

    Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Combine brown sugar and butter in a large bowl and beat with an electric mixer until creamy, about 1 minute. Add egg and lemon juice and mix to combine. Add flour, baking powder, salt and sesame seeds and blend until well combined.

    Drop batter by rounded teaspoons onto baking sheet, 2 inches apart (batter likes to spread). Bake for 15 minutes, or until edges are browned. Cool on rack or silicone baking mat.

    Makes about 3 dozen crackers. Store in an airtight container.

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