Here they are, my semi-wholemeal eggless cookies with barley flavor. Yes, because this time I used soluble barley instead of cocoa or coffee, two of my favorite ingredients. I really like soluble barley, not only for its aroma and taste but because it is practical, dissolves easily, does not contain caffeine, is rich in fiber, and can be used in countless recipes. These cookies are perfect for dunking, but they can actually be enjoyed as a crunchy snack during your free time. They don’t contain butter, are very simple 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 (also lactose-free)
- 1/3 cup vegetable oil
Preparation
In a very large bowl, start by adding all the dry ingredients (flours, salt, sugar, barley, spices). You can also add a teaspoon of Strega liqueur or another one to taste and mix.
Add the milk and oil and mix well. It should result in a dough that is soft yet firm, compact, and not sticky, which we’ll divide into two or three logs (depending on the size you want the cookies to be). Place the logs on a baking sheet with parchment paper, flatten them with your hands and cut them with a sharp knife (you can shape them as desired).
Once the cookies are cut, cover the baking sheet and place it in the fridge for an hour, at the lowest part.
After the resting time, bake them in a preheated oven at 350°F for about 35/40 minutes. Once out of the oven, the cookies will still be a bit soft but will become drier as they cool. Let them cool well and store them in a cookie box or a food bag.
With these measurements, you can make between 20 to 50 cookies depending on the size you give them.
If you wish to glaze the semi-wholemeal eggless cookies with barley flavor, you can do so in this way: dissolve 4 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 saturated and has become creamy. Dip the top of the cookies and let the glaze dry before enjoying them.
