Toasted Sesame Barley Cookies
8 July, 2016
They are amazingly chewy, loaded with perfect amount of ginger and cinnamon flavor and the sesame finish looks so divine.
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Ingredients
- 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
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Instructions
- 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 !!
Notes
Those who are vegetarian and want to try this recipe, use milk instead of egg.
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