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

In Ancient temples, they offered honey cakes to the goddess. I imagine that they were something like this. I adapted the rice flour for modern tastes, although you can try barley flour if desired. These cakes are gluten and sugar free.


Recipes · Desserts · Cookies · Drop Cookie Recipes


Prep Time: 15 mins
Cook Time: 20 mins
Servings: 18
Total Time: 35 mins
Yield: 18 cakes

Ingredients

Ingredients List

  • ½ cup butter, softened

  • ½ cup honey

  • 2 large eggs, slightly beaten

  • 2 cups rice flour

  • ¼ teaspoon baking powder

  • ¼ teaspoon ground cardamom

  • 2 teaspoons hemp seeds


Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.

  2. Beat butter and honey in a large bowl with an electric mixer until smooth and creamy; add eggs a little at a time, mixing well after each addition. Add rice flour, baking powder, and cardamom to butter mixture; mix until just combined. Roll dough into small balls, about 1 heaping teaspoon each.

  3. Pour hemp seeds into a small bowl. Press the top half of each dough ball into seeds. Transfer dough balls, seed-side up, to the baking sheet and gently press to 1/4-inch thickness.

  4. Bake in the preheated oven until edges are golden, about 20 minutes.

Tips

You can use coconut oil for butter, Egyptian barley flour for rice flour, and crushed almonds or poppy seeds instead of hemp seeds.


Nutrition Facts (per serving)

Nutrition Facts
148 Calories
6g Fat
22g Carbs
2g Protein


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