Oats Barley Raisin Cookies
My first trial of using barley flour in baking cookies. Though I had heard about the versatility of barley flour, I hadn’t experienced it earlier. So here is a very healthy, low fat, crunchy, crispy cookie oozing with black raisins and almond in each bite. I have deliberately reduced the amount of
sugar used in the recipe. Also butter is sparingly used. You may increase both if you want to. But I can assure you that the taste is indeed awesome, perfect partner for your evening tea or coffee.
I do not have much pictures for this post, please excuse me for that. Feel free to adjust the ingredients. You may use sultanas or kismis or cranberries instead of raisins. Similarly, you can opt for cashews or walnuts in place of almonds. If you are using 240 ml cup, you can use approximately half cup each of oats and barley. For more such healthy cookie recipes, you may click here.
Ingredients:
- Oats 50 gm
- Barley flour 50 gm
- Salt a pinch
- Cane sugar 3 tbsp
- Baking soda a pinch
- Baking powder a pinch
- Raisins 3-4 tbsp
- Vanilla extract 1/4 tsp
- Butter 2 tbsp
- Milk 2-3 tbsp
- Almonds 15-20
Method:
- Chop the almonds and halve the raisins.
- Mix oats (no need to pulse it, the grainy texture gives a beautiful feel to the cookies), barley flour, salt and the rising agents till everything gets evenly combined.
- Cream the butter and sugar (I have consciously used less butter and sugar, you may increase it by two tablespoons) till its soft.
- Add the vanilla extract and mix.
- Now add the dry flour mixture into this and mix.
- Throw in the almonds and black raisins.
- Sprinkle milk slowly (spoon by spoon) into this and gently form a dough. Do not knead the dough.
- Chill the dough in the refrigerator for 15-20 minutes.
- Meanwhile, line a baking tray with parchment paper and keep it ready.
- Take the chilled dough and shepe it into cookies of desired shape and size. If the dough appears too dry, sprinkle half to one tablespoon of milk or add little butter.
- You may take small lemon sized balls of the dough and flatten it slightly in your palm.
- Place them on the lined baking tray leaving a gap of half to one inch between two adjacent cookies.
- Preheat the oven at around 150-160 degree Celsius using both upper and lower rod settings with the fan mode on for about 10 minutes.
- Place the baking tray into the oven and bake these cookies for about 25-28 minutes or till the sides look golden. Please chr k after 15-18 minutes as each oven behaves differently.
- Remove the tray from the oven and allow the cookies to cool in the tray for 4-5 minutes.
- Transfer these onto a cooling rack and cool completely before storing them in airtight containers.
Notes:
- I have bought barley flour from Big basket.
- Use both top and bottom rods setttings with fan mode on. You may keep the tray in the middle rack.
- If your cookies turn out soggy or soft after few hours, bake them again for few more minutes. Keep a watch on it.
- These are super crunchy and stays so for around two weeks. And these are not hard, but crispy. Do try it and share your experiences. I would love to hear from you guys.
- In case you are wondering, how does barley taste, then let me assure you, it doesn’t have a strong taste like bajra. It tastes very earthy and nice.
