- Yields: 4 to 5 dozen, depending upon cookie size
- Ingredient Notes: Vegetarian, Corn-free, Egg-free, Peanut-free, Tree nut-free
Ingredients
- 2 cups whole barley flour
- 2 tablespoons soy flour (or non-fat dry milk powder)
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 6 tablespoons safflower oil
- 6 tablespoons honey
- 2 teaspoons vanilla
- Up to 1/4 cup ice water
Directions
Preheat oven to 300°F. Line a baking sheet with parchment paper.
In a large mixing bowl, combine barley flour, soy flour, salt and baking powder.
Stir in oil, then add honey and vanilla. Stir in water and knead gently to form a ball. Adjust if too dry or wet. Divide dough into two balls.(Dough can be covered and chilled at this stage if desired.)
Roll each ball on a lightly floured surface to 1/8-inch thick. Cut with cookie cutters and place lined baking sheets. Bake for 15-20 minutes, until just firm and pale gold in color.
Special notes:
Variations:
Light Spiced Cookies: Add 1/2 teaspoon cinnamon, 1/3 teaspoon nutmeg, and 1/3 teaspoon allspice.
Ginger Cookies: Add 2 teaspoons powdered ginger or 1 tablespoon fresh ginger juice from grated, squeezed ginger root, plus 1/4 teaspoon baking soda. Omit baking powder and substitute 6 tablespoons sweet unsulphured molasses, or half molasses, half barley malt syrup in place of other sweeteners.
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