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."