Title: Benne Seed Crisps
Categories: Appetizer
Yield: 1 Servings
| 1 | c | Yellow cornmeal |
| 2 | tb | Butter; melted |
| 1/2 | c | All purpose flour; sifted |
| 1/3 | c | Cream |
| | | Sesame seeds |
| 1/2 | ts | Salt |
| 1/4 | ts | Baking soda |
Recipe by: Joel Ehrlich Preheat the oven to 350
degrees. Sift the cornmeal together with the flour, salt and baking soda
into a bowl Mix in the butter and cream. Knead the dough until it holds
together (6 to 8 times) on a floured board. Roll the dough by the
teaspoonful on the floured board. Sprinkle with sesame seeds. Roll into
very thin 4" diameter rounds, leaving the edges ragged. Bake on an
ungreased cookie sheet until golden (about 15 minutes). Sprinkle with salt
while still warm. Store in a tightly covered container. Go well with
cocktails and seafood soups