| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
1995 |
24 |
servings |
INGREDIENTS
| 1/2 |
c |
Firmly packed brown sugar |
| 5 |
tb |
Stick margarine; melted |
| 2/3 |
c |
All-purpose flour |
| 2 |
tb |
Sesame seeds; toasted |
| 2 |
tb |
Water |
| 1 |
ds |
Salt |
| 1 |
|
Egg white; lightly beaten |
INSTRUCTIONS
Cover a baking sheet with parchment paper; secure to baking sheet with
masking tape.
Combine brown sugar and margarine in a medium bowl; stir well. Add
remaining ingredients; stir until well-blended. Spoon batter by
teaspoonfuls 3 inches apart onto prepared baking sheet. Using the
back of a spoon, spread batter into 2-inch circles. Bake at 400
degrees for 6 minutes or until edges are lightly browned; let cool 1
minute. Remove wafers from paper, and let cool completely on wire
racks.
S: 4 dozen (serving size: 2 wafers).
Note: You can reuse the same piece of parchment paper for each batch
you bake.
Nutritional Information: CALORIES 56 (45% from fat); PROTEIN 0.6g;
FAT 2.8g (sat 0.6g, mono 1.2g, poly 1g); CARB 7.4g; FIBER 0.2g; CHOL
0mg; IRON 0.4mg; SODIUM 32mg; CALC 12mg
SOURCE: Cooking Light YEAR: 1995 ISSUE: Jul/Aug PAGE: 82
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