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.
Ingredients
- 0.5 cups butter , softened
- 0.5 cups honey
- 2 large eggs , slightly beaten
- 2 cups rice flour
- 0.25 teaspoons baking powder
- 0.25 teaspoons ground cardamom
- 2 teaspoons hemp seeds
Instructions
-
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.
Nutrition Facts
Per serving
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