This is a sizable coffee cake with a cinnamon filling and a light crumb topping. A soft and tender cake is produced when Lactaid® Cottage Cheese converts into “Better” Cream, which takes the place of sour cream.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 18 |
| Yield: | 18 cakes |
Ingredients
- 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
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
- 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.
- 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.
- Bake in the preheated oven until edges are golden, about 20 minutes.
- 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
| Calories | 148 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 34 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 4 g |
| Sodium | 51 mg |
| Sugars | 8 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
My children shoved themselves in the oven with them and they tasted really good (I mean my children, the cookies were to dry)
These are good! I read the reviews that they’re dry so I lowered the heat and time and left them kinda soft. I’d like them dry as tea cakes, I’m sure. I also sprinkled some flake salt on top. Next time I’ll add a drop of tahini to the sesame topped ones.
Finally a gluten free treat with my coffee. Thanks
Great flavor but very dry. I’m going to experiment with a moister more bread like version.
Good
I really love the flavor of these cookies. I couldn’t get cardamom so I used ground coriander. I also can’t find hemp seeds but I added chopped caraway seeds to the batter and might try poppy seeds. Brushed with a little egg white to help hold together and give them a nice glaze. Great with my morning coffee. They also do well in the freezer.
I love these and make them fairly often. Very easy and have the right historical flair. Yes, they are a bit dry but I assume this is accurate for something made in ancient times and meant to be used as an offering. Delicious with hot tea or red wine. Oh, and I couldn’t get cardamom so I used coriander. Brushed with egg white before baking. The photo shows two versions: one baked longer with finely chopped almond on top, the other baked less time with flax seeds inside.
i didn’t have cardamom, so i used 1/4 tsp. each of cinnamon, nutmeg, clove and this still didn’t provide much flavor. i omitted the hemp seeds, as i didn’t have any of those either. For everything else i followed the recipe and they came out very very dry. Maybe i committed some technical error of some kind??
I made this didnt add the cardamom or the seeds. I just realized that I forgot the butter lol. Hope they turn out good will update In 20 mins
These were pretty good, easy to make, and I will definitely be making them again. I’m on a very limited diet for medical reasons, so I had to make some substitutions. Sub’d 1T Apple Cider Vinegar, 1t oil, and 1t baking soda per egg. Also omitted the cardamom and hemp seeds. Instead, I used cardamom and cinnamon bark essential oils for flavor. Might also try orange zest and orange essential oil next time for a different flavor.
I had to add an additional 1/2 to 3/4 cup rice flour to the recipe. I also baked for only 7-8 minutes in my convection oven.
good cookies !
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.