Gluten-Free, Sugar-Free Kahk

Gluten-Free, Sugar-Free Kahk – Recipe adapted from Cleobuttra

Servings

4

servings
Prep time

1

hour 
Cooking time

18

minutes

Ingredients

  • 400 grams white rice flour

  • 50 grams sweet white rice flour

  • 50 grams chestnut flour (or other whole grain or nut flour, millet is also good)

  • 1 tsp baking powder

  • pinch of salt

  • 1 tsp 5 Spice Powder

  • 1/4 tsp vanilla extract

  • 300 grams ghee or clarified butter

  • 80 grams lactose-free milk

  • 3 tbsp honey

  • Agameya (Honey) Filling (Optional)
  • 1 tbsp ghee or clarified butter

  • 1 tbsp sweet rice flour

  • 1 tbsp white rice flour

  • 1/3 cup honey

  • 3 tbsp finely chopped walnuts (optional)

Directions

  • Make Kahk Cookies (Adapted from Cleobuttra)
  • Preheat oven to 320F/160C.
  • Make filling (instructions below) if desired.
  • In a large bowl, combine flours, baking powder, 5 Spice Powder, and salt.
  • Add ghee and mix until well combined.
  • Add honey and milk and continue mixing until you have a cohesive dough.
  • Scoop out a large tablespoon of dough and roll into a smooth ball around a small ball of Agameya filling. Make sure there is no filling exposed. Repeat with the rest of the dough.
  • Put dough balls on a parchment paper lined baking sheet. Gently press on the balls to create a thick coin shape.
  • Give the cookies some designs using the decorative end of a spoon or a stamp. Be very gentle!
  • Bake for 18 – 22 minutes until blond and very lightly golden brown on the bottom. Be careful not to over bake!
  • Make the Agameya Filling (Directions from Cleobuttra) (Optional)
  • In a small saucepan over medium-high heat, melt the ghee. Add flour and stir constantly until the mixture turns golden blonde.
  • Add the honey and bring to a boil, stirring constantly. Once boiled, cook a little longer until barely thickened and has the consistency of hot caramel sauce (about 1 minute longer).
  • Remove saucepan from the heat and stir in the nuts,┬áif using.
  • Transfer Agameya to a bowl and let cool (or refrigerate) until firm but soft enough that you can shape it.
  • Using greased hands, roll into small macadamia nut-sized balls. Arrange over parchment lined baking sheets and keep refrigerated until ready to use.

Notes

  • This recipe is adapted from Cleobuttra’s Kahk recipe. Her recipe is incredibly comprehensive so you should check it out!
  • I made a few small changes to the original recipe, but the most significant changes involved adapting it to be gluten-free and sugar-free.
  • Fun fact, you don’t have to worry about over stirring the cookie dough (as you with the original recipe) because it’s gluten-free!


Leave a Reply

Your email address will not be published. Required fields are marked *