Recipe#7388

Title: Benne 03

From: Raymond@worldnet.att.net (Raymond) 
 Newsgroups: rec.food.baking 
 Subject: Benne Wafers 
 Date: 17 Mar 1999 01:45:20 GMT 
 Message-ID: <36ef0891.2845790@netnews.worldnet.att.net> 

1 cup sesame seeds (5 ounces)
 3 cups unbleached all-purpose flour
 1 teaspoon cream of tartar
 1/2 teaspoon baking soda
 salt 
 2/3 cup chilled lard or vegetable shortening
 2/3 cup cold milk 
 Preheat the oven to 425.
 Toast the sesame seeds in a pie pan in the oven for 4 minutes,
 stirring occasionally, until deep golden.  Transfer to a plate and
 let cool.  (I usually do this in a dry cast iron frying pan on the
 stove top, stirring constantly).
 In a large bowl, sift the flour with the cream of tartar, baking
 soda and 1 teaspoon of salt. Cut in the lard until the mixture
 resembles coarse meal. Stir in the sesame seeds and the milk and
 mix until blended.
 Turn the dough out onto a lightly floured surface and knead briefly.
 Divide the dough in half. Roll out 1 piece of dough as thinly as
 possible (at most 1/8 inch thick). Prick the dough all over with
 a fork and stamp out 2-inch rounds. Transfer the rounds to a large
 baking sheet and sprinkle with salt. Bake for about 14 minutes, or
 until deep golden brown. Let cool slightly, then transfer to a
 rack.  Repeat with the remaining dough.
 Serve the wafers warm or at room temperature.  Makes about 100.