Here they are, my semi-whole wheat egg-free cookies with barley flavor. Yes, because this time I used soluble barley instead of cocoa or coffee, two of my favorite ingredients. I like soluble barley very much, not only for its aroma and taste, but because it’s practical, dissolves easily, doesn’t contain caffeine, is rich in fiber and can be used in countless recipes. These cookies are perfect for dipping, but they can actually be nibbled during leisure time as well. They don’t contain butter, are really easy to make, and will surprise you with their deliciousness.
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 20
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups all-purpose flour
- 2 cups whole wheat flour
- 0.7 oz soluble barley powder
- 6 oz sugar
- 1/2 packet baking powder
- 1 pinch fine salt
- 1 pinch ground cinnamon
- 1 packet vanillin
- 2/3 cup milk
- 1/3 cup seed oil
Preparation
In a very large bowl, start by putting all the dry ingredients (flours, salt, sugar, barley, spices). You can also add a teaspoon of Strega liqueur, or others to taste, and mix.
Add the milk and oil and knead well. The dough should be soft but at the same time firm, compact, and not sticky, which we will divide into two or three logs (depending on the size of the cookies). Place the logs on a baking sheet with parchment paper, flatten them with your hands, and cut them with a sharp knife (you can give them any shape you want).
Once the cookies are cut, cover the baking sheet and place it in the fridge for an hour, on the lowest shelf.
After the resting time, bake them in a preheated oven at 350°F for about 35/40 minutes. After baking, the cookies will still be a bit soft, but they will become drier as they cool down. Let them cool completely and store them in a cookie tin or a food bag.
With these quantities, you can make 20 to 50 cookies depending on the size you give them.
If you wish to glaze the semi-whole wheat egg-free cookies with barley flavor, you can do it this way: dissolve 4.2 oz of powdered sugar with 2 teaspoons of orange, lemon, coffee, or liqueur juice (if necessary, we can add a few more drops), mix until all the powdered sugar is absorbed and becomes creamy. Moisten the top part of the cookies and let the glaze dry before enjoying them.
