The oat, cocoa, and barley cookies are super delicious little cookies that smell of wholesomeness and chocolate. Then you cut them with a knife, without even needing to roll out the dough and use cookie cutters.
Have you ever made cookies with soluble barley? I tried it and if you love the taste of barley and a slightly bitter coffee-like aftertaste, these cookies are for you. And then the rustic flavor of excellent oat flour ➡️ Ruggeri completed the work.
I’ll explain the recipe right away, come with me.
If you love homemade cookies, also check out these other little recipes right below:
- Difficulty: Easy
- Cost: Very Cheap
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 20 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 1/2 cups oat flour
- 2 tsp soluble barley
- 3 tbsps cocoa powder
- 1/4 cup sugar
- 1 egg
- 1/4 cup vegetable oil
- 1 tsp liquor
- 1 pinch fine salt
- A few drops orange flavor
Steps
In a bowl, pour the sugar, egg, oil, a pinch of salt, a teaspoon of liquor, and the orange flavor or fruit zest and use a fork to start mixing the ingredients together.
Now add the soluble barley, cocoa, and oat flour and keep mixing until the dough becomes firmer and you need to start kneading by hand to form the roll. In this case, our “log.”
After shaping our dough log, you won’t even need molds to cut the cookies. A knife will do everything. I like giving these a slightly more rustic and irregular form, especially when it comes to cookies made with less refined flours.
So, once cut, place them on baking paper and bake in a preheated, ventilated oven at 356°F (180°C) for about 10-11 minutes.
Here they are ready to be enjoyed. Bon appétit
Storage
The cookies can be stored for a few days in an airtight tin box or glass cookie jar.
FAQ (Questions and Answers)
Will you remake the oat, cocoa, and barley cookies?
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