Chewy Toasted Sesame Barley Cookies: A Unique & Wholesome Treat
17 minutes
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About Chewy Toasted Sesame Barley Cookies: A Unique & Wholesome Treat
Indulge in the delightful chewiness of these Toasted Sesame Barley Cookies, a unique twist on a classic treat. Warm ginger and aromatic cinnamon create a comforting flavor profile, perfectly balanced with the subtle nuttiness of toasted sesame seeds. These cookies offer a wholesome alternative, using barley flour for a delightful texture and a touch of sophisticated taste.The combination of barley and all-purpose flour yields a cookie that's both satisfyingly chewy and pleasantly delicate. Whether enjoyed with your morning coffee or as an afternoon pick-me-up, these cookies are sure to become a new favorite. The recipe is easily adaptable to your preference – feel free to adjust the sweetness level to your liking.I personally experimented with both granulated sugar and jaggery (gur), finding both options delicious. The subtle caramel notes of the jaggery added a unique depth of flavor. Try it both ways to find your perfect balance of sweet and wholesome!
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Recipe Time & More
Prep5 minutes
Cook12 minutes
Total17 minutes
Ingredients
Dry Ingredients
- 0.75 cup Barley Flour whole grain
- 0.25 cup All-Purpose Flour
- 1 tsp Baking Powder
- 1.5 tsp Salt
- 1 tsp Cinnamon ground
Wet Ingredients
- 0.75 cup Butter softened, unsalted
- 1 cup Sugar granulated sugar or jaggery (adjust to taste)
- 2 Large Eggs
- 1 tsp Vanilla Extract
- 1 tsp Ginger finely grated, fresh
- 1 tbsp Milk as needed, or more
Topping
- 3 tbsp Sesame Seeds toasted
Instructions
Prepare the Barley Flour
- Grind whole barley grains in a food processor or high-powered blender until a fine flour is obtained. Sift the flour to remove any larger pieces.
Cream the Butter and Sugar
- In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, followed by the grated ginger and vanilla extract.
Combine Dry and Wet Ingredients
- In a separate bowl, whisk together the barley flour, all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Add Sesame Seeds and Milk
- Stir in the toasted sesame seeds. If the dough seems too dry, add milk, one tablespoon at a time, until a soft, workable dough forms.
Chill the Dough
- Cover the bowl and refrigerate the dough for at least 30 minutes to allow the flavors to meld and the dough to firm up slightly.
Shape and Bake the Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Roll out the dough to about 1/4 inch thickness. Use a cookie cutter or knife to cut out cookies. Alternatively, you can roll dough into balls and flatten slightly with your hand.
Bake the Cookies
- Place cookies onto the prepared baking sheets, leaving some space between them. Bake for 11-13 minutes, or until the edges are lightly golden brown.
Cool and Serve
- Remove cookies from the oven and let them cool on a wire rack before serving. Enjoy!
Recipe Notes
Expert Tips for Perfect Toasted Sesame Barley Cookies
- Toasting the sesame seeds before adding them to the dough enhances their flavor and creates a delightful crunch.
- For a richer flavor, use brown sugar or a combination of granulated sugar and brown sugar instead of solely granulated sugar. Jaggery also works exceptionally well.
- Don't overmix the dough; overmixing can lead to tough cookies. Mix only until the ingredients are just combined.
- If you prefer a less sweet cookie, reduce the amount of sugar by 1/4 cup. Taste as you go!
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Recipe Nutrition
Calories: 457kcalCarbohydrates: 50gProtein: 5gFat: 27gSaturated Fat: 14gPolyunsaturated Fat: 3.9gMonounsaturated Fat: 7.8gCholesterol: 3mgSodium: 855mgFiber: 2gSugar: 25g
Jolly Makkar
Articles: 16
5 Comments
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What a delicious recipe! Thanks for posting.
Such a lovely dish! Thanks for sharing.
This looks incredible! I need to try it.
Such a great recipe! Can’t wait to try it.
I’m loving this recipe already!