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Toasted Sesame Barley Cookies

4 from 3 votes

They are amazingly chewy, loaded with perfect amount of ginger and cinnamon flavor and the sesame finish looks so divine.
Prep Time 5 mins
Cook Time 12 mins
Total Time 17 mins
Recipe CategoryNon-Vegetarian
Served AsBreakfast, Snacks
Servings 4


  • Whole barley flour - 3/4 cup
  • All Purpose flour - 1/4 cup
  • Softened butter - 3/4 cup
  • Organic sugar I took grated jaggery/ Sugar/Brown Sugar - 1/2 cup
  • Egg - 1/2
  • Vanilla essence - 1 tsp
  • Baking powder - 1 tsp
  • Salt - 1/4tsp
  • Cinnamon powder - 1 tsp
  • Fresh Grated ginger - 1 tsp
  • Toasted Sesame seeds - 3 tbsp
  • Milk - 1tbsp


  • Grind barley in mixer grinder and sieve the flour.
  • In a large bowl, beat together butter and jaggery(cut into pieces or grate it). Beat in egg, grated ginger, cinnamon powder, and vanilla.
  • In another bowl, combine barley flour, baking powder, salt. Stir into creamed mixture. Stir in toasted sesame seeds, if you feel the dough is dry then add a 1 tbsp of milk in it and make a soft dough.(I have added)
  • Combine all together and prepare a soft dough...keep the dough in fridge for half an hour.
  • Take a small bowl of cookie dough in your hand make a cookies using your hand or Roll out the dough into a thick round(about 1/4cm) and you can cut into circles using a biscuit cutter also.
  • Arrange on a greased cookie sheets lined baking tray. Preheat oven to 180C. Bake for 11 to 13 minutes or until golden brown.
  • Remove from oven and cool on wire rack.
  • Enjoy with juice or coffee or tea !!


Those who are vegetarian and want to try this recipe, use milk instead of egg.

Please appreciate the author by voting!

4 from 3 votes

Jolly Makkar
Jolly Makkar

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