Honey and hemp seed cookies

This cookie recipe is inspired by the amaretti I've eaten in the Aeolian Islands and southern Italy. Tasmania grows the majority of Australia's hemp and the meal and seeds make a great sustainable replacement for almonds. The honey adds a complex flavour to the cookies.

Honey and hemp seed cookies Credit: Kitti Gould

• serves

  8

• prep

  10 minutes

• cook

  10 minutes

• difficulty

  Easy

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Ingredients

• 350 g hemp meal
• 200 g organic honey
• 3-4 egg whites, 1 reserved
• 2 g salt
• 150 g hemp seeds

Resting time: 20 minutes

Instructions

1. Preheat the oven to 180˚C fan-forced. In a large mixing bowl, combine the hemp meal, honey, 2 egg whites and salt in a mixing bowl until a firm dough forms. If needed, add extra egg white or honey to bring the mixture together.
2. Line a tray with baking paper and divide the dough into 16 balls. Press each ball to create an indent.
3. Whisk the remaining egg white. Lightly brush each ball with egg white, then coat evenly with the hemp seeds. Bake the cookies for 8-10 minutes, or until golden.
4. Rest for 20 minutes and serve. Keep covered at room temperature for up to 1 week.

 

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Honey

Watch The Full Episode Here

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Watch The Full Episode Here

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