Ingredients and Weight:
- Rice flour: 200g
- Honey: 200g
- Butter (unsalted): 100g
- Walnuts (chopped): 100g
- Poppy seeds: 50g
- Eggs: 2
- Baking soda: 1 teaspoon
- Ground cinnamon: 1/2 teaspoon
- Ground nutmeg: 1/4 teaspoon
- Salt: 1/4 teaspoon
Preparation Time:
15 minutes
Cooking Time:
20 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 350°F (175°C).
- In a large bowl, combine rice flour, honey, butter, walnuts, poppy seeds, eggs, baking soda, cinnamon, nutmeg, and salt.
- Mix until well combined and forms a dough.
- Line a baking sheet with parchment paper.
- Drop dough by rounded tablespoons onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 15-20 minutes, or until the edges are golden brown and the centers are set.
- Remove from oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Nutritional Information:
Per serving (1 cookie):
- Calories: 250
- Fat: 14g
- Carbohydrates: 35g
- Protein: 5g
Dish Characteristics:
- Soft and chewy texture
- Sweet and nutty flavor
- Slightly crispy edges
- Can be customized with other nuts or seeds as desired
User Comments:
- "These cookies are so delicious and easy to make! They're perfect for a quick and tasty snack."
- "I love the combination of rice flour and honey, it gives the cookies a unique and flavorful texture."
- "The walnuts and poppy seeds add a nice crunch and nutty flavor."
- "I made a batch of these for a party and they were a hit! Everyone raved about how good they were."
Special Precautions and Tips:
- Make sure to measure the honey accurately to avoid making the dough too sticky.
- If the dough is too sticky, add a little more rice flour.
- If the dough is too dry, add a little more honey.
- Let the cookies cool completely before storing them in an airtight container.
- These cookies can be stored at room temperature for up to 3 days.
