Ancient honey biscuits

    Ancient honey biscuits

    Recipe photo: Ancient honey biscuits
    1

    Ancient honey biscuits

    (3)
    35min


    1 person made this

    About this recipe: Honey biscuits made with rice flour, cardamom and honey are gluten-free and sweetened only by honey. In Ancient temples, they offered 'Honey cakes' to the goddess. I imagine that they might have tasted something like this! Coconut oil can be used in place of butter, if desired. Barley flour can be used in place of rice flour. Crushed almonds or poppy seeds can be used in place of hemp seeds.

    Ingredients
    Makes: 18 biscuits

    • 120g butter, softened
    • 120ml honey
    • 2 eggs, slightly beaten
    • 300g rice flour
    • 1/4 teaspoon gluten free baking powder
    • 1/4 teaspoon ground cardamom
    • 2 teaspoons hemp seeds

    Method
    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Preheat oven to 180 C / Gas 4. Lightly grease a baking tray.
    2. Beat butter and honey together in a bowl using an electric mixer until smooth and creamy; add eggs and mix well. Mix rice flour, baking powder and cardamom into creamed butter mixture until dough is just mixed. Roll mixture into small balls, about 1 heaped teaspoon each.
    3. Pour hemp seeds into a bowl and press each ball into the seeds, coating half of each ball. Transfer balls to the baking tray, gently pressing to 1/2cm thickness.
    4. Bake in the preheated oven until edges are golden, about 20 minutes
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    Reviews & ratings
    Average global rating:
    (3)

    Reviews in English (2)

    by
    1

    A nice treat to go with your tea, because these are very dry. But they are also very light and not too sweet, just delicate in both flavour and texture. Reading all the possible adaptations in the description and in the notes I used ingredients to adhere to my family's diets. I used white rice flour to keep it gluten free and chose to use crushed almonds instead of hemp or poppy seeds. Two teaspoons are not enough for the final step, so I ended up tripling it. I made some with almonds and some with sesame seeds. Thank you for the recipe.  -  15 Mar 2016  (Review from Allrecipes US | Canada)

    by
    0

    good cookies !  -  16 May 2016  (Review from Allrecipes US | Canada)

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