Ancient Honey Cakes (Rice Flour Cookies with Nuts or Poppy Seeds)

Ancient Honey Cakes (Rice Flour Cookies with Nuts or Poppy Seeds)
  • PREP TIME
    15 mins
  • COOK TIME
    20 mins
  • TOTAL TIME
    35 mins
  • SERVING
    18 People
  • VIEWS
    45

Journey back in time with these delicate, gluten-free honey cakes. Inspired by ancient offerings, these rice flour cookies are naturally sweetened with honey and infused with aromatic cardamom, offering a taste of history with a modern twist. A delightful treat for any occasion!

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    22 g
  • Cholesterol
    34 mg
  • Fiber
    1 g
  • Protein
    2 g
  • Saturated Fat
    4 g
  • Sodium
    51 mg
  • Sugar
    8 g
  • Fat
    6 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet or line with parchment paper. (5 minutes)

Image Step 02
02 Step

Recipe View 5 mins In a large bowl, beat softened butter and honey with an electric mixer until smooth and creamy. Gradually add the beaten eggs, mixing well after each addition. (5 minutes)

Image Step 03
03 Step

Recipe View 5 mins In a separate bowl, whisk together rice flour, baking powder, and ground cardamom. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. (5 minutes)

Image Step 04
04 Step

Recipe View 10 mins Roll the dough into small balls, about 1 heaping teaspoon each. (10 minutes)

Image Step 05
05 Step

Recipe View 5 mins Pour hemp seeds into a small bowl. Press the top half of each dough ball into the seeds. (5 minutes)

Image Step 06
06 Step

Recipe View 5 mins Transfer the dough balls, seed-side up, to the prepared baking sheet. Gently press each ball to flatten slightly, about 1/4-inch thickness. (5 minutes)

Image Step 07
07 Step

Recipe View 20 mins Bake in the preheated oven until the edges are golden brown, approximately 20 minutes. (20 minutes)

Image Step 08
08 Step

Recipe View 10 mins Remove from oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. (10 minutes)

For a richer flavor, use brown butter. Simply melt the butter in a saucepan over medium heat, cooking until it turns a nutty brown color. Let it cool slightly before using.
Feel free to experiment with different spices, such as cinnamon, nutmeg, or ginger.
Store the cooled honey cakes in an airtight container at room temperature for up to 3 days.

Heaven Murphy

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.1/ 5 ( 15 Ratings)
Total Reviews: (4)
  • Demond Cartwright

    I used almond flour instead of rice flour and they turned out great! A nice alternative.

  • Sydni Cormier

    My kids loved helping me roll the dough and press the seeds on top. A great recipe for baking with kids.

  • Ardella Considine

    The texture is a bit crumbly, but the taste is fantastic. I might try adding a bit of applesauce next time to help bind the dough.

  • Arlo Kuhn

    These are surprisingly delicious for being gluten and sugar-free! The cardamom adds a lovely warmth.

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