Famous Benne Wafers of Byrd Cookie Co.,Savannah, Ga.!
These sesame cookies are made by Byrd Cookie Co. in Savannah, Ga. This recipe was published in the Savannah newspaper years ago! They are still in business, and still producing these very cookies!!! They are very crisp and delicious!!! #easy #satisfying #yummy #asmr #sesame #cookies #crispycookies
RECIPE:
1 CUP ALL-PURPOSE FLOUR
1/4 TSP BAKING POWDER
1/4 TSP SALT
3/4 CUP BUTTER, AT ROOM TEMPERATURE OR CUT IN THIN PATS
1 CUP FIRMLY PACKED LIGHT BROWN SUGAR
1 TSP VANILLA
1 LARGE EGG
3/4 CUP TOASTED SESAME SEEDS, SEE NOTE
THOROUGHLY STIR TOGETHER THE FLOUR, BAKING POWDER AND SALT.
CREAM THE BUTTER, SUGAR AND VANILLA. BEAT IN THE EGG, THEN THE FLOUR MIXTURE UNTIL BLENDED. FOLD IN THE SESAME SEEDS.
LINE A COOKIE SHEET WITH WAX PAPER. (I ALSO USED PARCHMENT, AND FOUND IT WORKS BETTER) DROP LEVEL 1/2 TEASPOONFULS OF THE BATTER, AT LEAST 1 INCH APART, ONTO THE LINED SHEET.
BAKE IN A PREHEATED 300*OVEN UNTIL GOLDEN-8 TO 10 MIN.
SLIP THE SHEET OF WAX PAPER (OR PARCHMENT) WITH THE COOKIES ON IT, ONTO A COUNTER; LET STAND UNTIL THE COOKIES ARE COLD.
REMOVE COOKIES FROM WAX PAPER (OR PARCHMENT) WITH A METAL SPATULA. STORE IN A TIGHTLY COVERED CONTAINER.
MAKES 223 1-INCH WIDE, THIN, CRISP WAFERS.
NOTE: TO TOAST SESAME SEEDS, SPRINKLE . THEM OVER THE BOTTOM OF A 15 X 10 JELLYROLL PAN AND BAKE IN A PREHEATED 300* OVEN, STIRRING OFTEN, UNTIL GOLDEN 20 MINUTES.
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENTS IN THIS
Chinese Spicy Stick Snack/ Spicy Gluten Recipe 辣条 Use Leftover Rice to Make Latiao at Home
Ingredients
rice
flour
corn starch
chili powder
soy sauce
egg
chili powder, cumin powder, cumin granules, sugar, salt and cooked sesame
#Latiao #spicysnacks #spicyfood
Latiao (Spicy strip), originated in Pingjiang County, Hunan. It was at first called mianjin 麵筋. Later, Pingjiang people called it mala because Latiao is spicy. Latiao is made from flour that is cooked and seasoned, and is not fried and spicy. Pingjiang has a history of making dried sauce, spicy sauce and spicy bean curd, which are important parts of the Pingjiang industry.
How to Make Rice Crackers & Rice Cakes ข้าวตัง - Hot Thai Kitchen!
Making your own rice crackers isn't as hard as you might think! There are many types of rice crackers, but the basic idea is the same regardless of what kind you make: Start with cooked rice, then you shape it, dry it, and puff it in high heat. In this video I show you 2 examples of this process, one that is thin and crispy like rice crackers, and the other one thicker and puffier more like rice cakes.
Their neutral flavour means you can then use it for whatever dip you like, it's a great gluten-free option to go with your favourite dips!
For a classic Thai dip to serve with these rice crackers:
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
#ThaiFood #ThaiRecipes #AsianRecipes
How to Make Charleson, South Carolina Benne Wafers (Sesame Cookies) with Chef Victoria Love, 1 of 2
Watch Chef Victoria Love demonstrate how to make a Charleston, South Carolina tradition Benne Wafers (Sesame Cookies), Part 1 of 2.
Lace Cookies (Florentine Cookies) - Food Wishes
Lace cookies are simple to prepare, easy to make, and the technique will work no matter what nuts and chocolate you decide to use. These would make for a beautiful edible gift, but just be sure you make enough for yourself, as they are very addictive. You’ve ben warned. Enjoy!
For the fully formatted, printable, written recipe, follow this link:
To become a Member of Food Wishes, and read Chef John’s in-depth article about this Lace Cookie recipe, follow this link:
You can also find more of Chef John’s content on Allrecipes:
Crispy Keto Egg Roll Cookies
INGREDIENTS
2 large eggs
3 tablespoons (37g) granulated erythritol
2 tablespoons (30g) melted salted butter
¾ cup (75g) blanched almond flour
1 tablespoon (10g) black sesame seeds
2 tablespoons (30mL) water
-Place 1 tablespoon of the batter in a warm pan, cover and press with parchment paper and make it as thin as possible.
-Cook in low heat until bottom is lightly golden around 1 minute, flip and cook the other side for about 30 seconds.
-Roll while it’s still hot. Let it cool completely.
-Bake one side at 300°F (149°C) for 6 minutes then bake the other side for another 6 minutes.
Let it cool completely before serving.
Yields 13 cookies (macros per cookie)
NET CARBS: 0.5g
FIBER: 0.9g
PROTEIN: 2.3g
FAT: 5.8g
CALORIES: 65
#ketoserts #crispyeggrollcookies #ketoeggrollcookies
INGREDIENTES
2 huevos grandes
3 cucharadas (37 g) de eritritol granulado
2 cucharadas (30 g) de mantequilla salada derretida
¾ taza (75 g) de harina de almendras blanqueadas
1 cucharada (10 g) de semillas de sésamo negro
2 cucharadas (30 ml) de agua
-Coloque 1 cucharada de la masa en una sartén caliente, cubra y presione con papel pergamino y hacerlo lo más delgado posible.
-Cocine a fuego lento hasta que el fondo esté ligeramente dorado alrededor de 1 minuto, voltee y cocine el otro lado durante unos 30 segundos.
-Enrollar mientras aún está caliente. Deja que se enfríe por completo.
-Hornee un lado a 300 °F (149 °C) durante 6 minutos y luego hornee el otro lado durante otros 6 minutos.
Deje que se enfríe por completo antes de servir.
Rinde 13 cookies (macros por cookie)
CARBOHIDRATOS NETOS: 0.5g
FIBRA: 0.9g
PROTEÍNA: 2,3g
GRASA: 5.8g
CALORÍAS: 65
INGREDIENTI
2 uova grandi
3 cucchiai (37 g) di eritritolo granulato
2 cucchiai (30 g) di burro salato fuso
¾ tazza (75 g) di farina di mandorle sbollentate
1 cucchiaio (10 g) di semi di sesamo nero
2 cucchiai (30 ml) di acqua
- Mettere 1 cucchiaio di pastella in una padella calda, coprire e premere con carta da forno e fallo il più sottile possibile.
-Cuocere a fuoco basso fino a quando il fondo non sarà leggermente dorato per circa 1 minuto, capovolgere e cuocere dall'altro lato per circa 30 secondi.
-Rotolare mentre è ancora caldo. Lascia raffreddare completamente.
- Cuocere un lato a 149°C per 6 minuti, quindi cuocere l'altro lato per altri 6 minuti.
Fate raffreddare completamente prima di servire.
Produce 13 cookie (macro per cookie)
CARBOIDRATI NETTI: 0,5 g
FIBRA: 0,9 g
PROTEINE: 2,3 g
GRASSO: 5,8 g
CALORIE: 65
INGRÉDIENTS
2 gros œufs
3 cuillères à soupe (37 g) d'érythritol granulé
2 cuillères à soupe (30g) de beurre salé fondu
¾ tasse (75g) de farine d'amande blanchie
1 cuillère à soupe (10 g) de graines de sésame noir
2 cuillères à soupe (30 ml) d'eau
-Mettre 1 cuillère à soupe de pâte dans une poêle chaude, couvrir et presser avec du papier sulfurisé et le rendre aussi fin que possible.
- Cuire à feu doux jusqu'à ce que le dessous soit légèrement doré environ 1 minute, retourner et cuire l'autre face environ 30 secondes.
- Rouler pendant qu'il est encore chaud. Laissez refroidir complètement.
-Cuire un côté à 300°F (149°C) pendant 6 minutes puis cuire l'autre côté encore 6 minutes.
Laisser refroidir complètement avant de servir.
Donne 13 cookies (macros par cookie)
GLUCIDES NETS : 0,5 g
FIBRE : 0,9 g
PROTÉINES : 2,3 g
MATIÈRES GRASSES : 5,8 g
CALORIES : 65
INGREDIENTES
2 ovos grandes
3 colheres de sopa (37g) de eritritol granulado
2 colheres (sopa) (30g) de manteiga com sal derretida
¾ xícara (75g) de farinha de amêndoa branqueada
1 colher de sopa (10g) de sementes de gergelim preto
2 colheres de sopa (30ml) de água
-Coloque 1 colher de sopa da massa em uma panela quente, cubra e pressione com papel manteiga e torná-lo o mais fino possível.
-Cozinhe em fogo baixo até que o fundo esteja levemente dourado em torno de 1 minuto, vire e cozinhe o outro lado por cerca de 30 segundos.
-Enrole enquanto ainda está quente. Deixe esfriar completamente.
-Asse um lado a 300°F (149°C) por 6 minutos e depois asse o outro lado por mais 6 minutos.
Deixe esfriar completamente antes de servir.
Rende 13 cookies (macros por cookie)
CARBOIDRATOS LÍQUIDOS: 0,5g
FIBRA: 0,9g
PROTEÍNA: 2,3g
GORDURA: 5,8g
CALORIAS: 65
مكونات
2 بيض كبير
3 ملاعق كبيرة (37 جم) من الإريثريتول المحبب
ملعقتان كبيرتان (30 جم) زبدة مملحة ذائبة
نصف كوب (75 جم) دقيق لوز مقشر
1 ملعقة كبيرة (10 جم) بذور سمسم أسود
2 ملعقة كبيرة (30 مل) ماء
- ضعي ملعقة كبيرة من الخليط في مقلاة دافئة ، غطيها واضغطي عليها بورق الزبدة.
- يُطهى على نار خفيفة حتى يصبح القاع ذهبيًا قليلاً حوالي دقيقة واحدة ، ثم يُقلب ويُطهى على الجانب الآخر لمدة 30 ثانية تقريبًا.
-لف بينما لا يزال الجو حارًا. دعها تبرد تماما.
- اخبزي جانبًا واحدًا على درجة 300 فهرنهايت (149 درجة مئوية) لمدة 6 دقائق ثم اخبزي الجانب الآخر لمدة 6 دقائق أخرى.
اتركه يبرد تمامًا قبل التقديم.
ينتج 13 ملف تعريف ارتباط (وحدات ماكرو لكل ملف تعريف ارتباط)
صافي الكربوهيدرات: 0.5 جرام
ألياف: 0.9 جرام
البروتين: 2.3 جرام
الدهون: 5.8 جرام
السعرات الحرارية: 65