Mrs. Beeton's rice cakes

Mrs. Beeton’s Rice Cakes

Mrs. Beeton’s Rice Cakes

Serves 12
Prep time 15 minutes
Cook time 25 minutes
Total time 40 minutes
Allergy Egg
Dietary Gluten Free
Meal type Dessert, Snack
Misc Child Friendly, Freezable
From book Mrs. Beeton's Household Management
Only four ingredients in this mid-19th century recipe for cookies made with rice flour. Yes, they are gluten free.

Ingredients

  • 2 cups rice flour (white or brown rice flour)
  • 1/2-3/4 cup white sugar
  • 1/4lb butter (salted)
  • 2 eggs (medium--not jumbo)

Directions

1. Heat oven to 350 degrees
2. Beat butter until creamy.
3. Stir in 1 1/2 C rice flour and the sugar.
4. Beat eggs, and mix enough into flour mixture to make a soft, moist dough. Add more rice flour, a Tablespoon at a time, if necessary.
5. Chill dough briefly
6. Roll or pat out dough on floured (with rice flour) surface. Cut with round cookie cutter or glass.
7. Move cookies with spatula to lightly greased bakig pan. Sprinkle with sugar or cinnamon sugar if desired.
8. Bake 12-18 minutes at 350 degrees.

Note

If you use unsalted butter in the rice cakes, be sure to add a pinch of salt.

The dough for the rice cakes will be easier to handle if you chill it before patting or rolling. My dough was far too sticky to roll, so I just patted it out.

This dough is very delicate, so I do not recommend using fancy shapes--just round rice cakes.

This makes a rather small bunch of cookies.

If you wish, sprinkle sugar or cinnamon sugar on top before the cookies go in the oven.

Since the rice cakes are a little bland,you can experiment with other flavors, such as a little lemon rind, a few drops of peppermint extract or some cocoa powder, but don't tell Mrs. Beeton. That lady did not even use any vanilla for flavoring in these "cakes."

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Vera Marie Badertscher

About Vera Marie Badertscher

I am a grandma and was named for my grandma. I've been an actress, a political strategist and a writer.I grew up in various places, went to high school in Killbuck, Ohio and graduated from Ohio State University. My husband and I moved to Arizona after graduation and have three adult children. I love to travel and read. I ponder family as I cook. Look for my DNA profile on Ancestry.