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.
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??
Great flavor but very dry. I’m going to experiment with a moister more bread like version.
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.
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 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
I love these. 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 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.
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