from Pastry Chef Emily Cookson of Charleston Grill in Charleston, South Carolina
2 ounces milk
6 ounces butter
¾ cup plus 1 tablespoon sugar
3 tablespoons corn syrup
½ teaspoon salt
2½ cups sesame seeds (use a combination on black and white benne seeds for more pizzazz)
Preheat oven to 350 degrees.
Boil first 5 ingredients together. Stir in seeds and chill overnight. Note that batter may separate as it sits in the cooler and may need to be stirred before using.
Scoop tablespoon-sized drops of batter onto a parchment-lined sheet pan. Using a rubber spatula or clean hands, smash down the batter into discs. Bake until golden brown. Store in an airtight container.