Finnish Cinnamon Barley Cookies
A low gluten, tender biscuit, flavoured with cinnamon
Equipment
- 2 Lined Baking Sheets
Ingredients
- ¼ cup Yogurt - natural, vegan
- ½ cup Sugar - white, granulated
- ½ cup Butter - vegan, melted
- 1½ tsp Ground Cinnamon
- 1½ cups Barley Flour
- ½ tsp Bicarbonate of Soda - (baking soda)
Instructions
- In a large mixing bowl, beat the yogurt and sugar until smooth.
- Now add the cinnamon and melted butter and beat again.
- Add in the barley flour and bicarbonate of soda and beat until you have a smooth dough.
- Form into a ball, wrap in clingfilm and refrigerate for at least 2-3 hours, preferably overnight
- Preheat your oven to 160c.
- On a well floured work surface, roll out the chilled dough to ⅛ of an inch (very thin). This will ensure a crisp cookie.
- Place on the lined or lightly greased baking sheets and bake for 8-10 minutes, or until dry and matte looking to the touch. If a finger touch leaves in indent, return to the oven for a couple more minutes.
- These cookies don't really colour too much during baking.
- Leave to cool on the tray for 5 minutes before removing to a cooling rack.
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.
Nutrition Facts
Finnish Cinnamon Barley Cookies
Amount per Serving
Calories
42
% Daily Value*
Fat
2
g
3
%
Saturated Fat
1
g
6
%
Trans Fat
0.1
g
Polyunsaturated Fat
0.1
g
Monounsaturated Fat
1
g
Cholesterol
5
mg
2
%
Sodium
27
mg
1
%
Potassium
17
mg
0
%
Carbohydrates
6
g
2
%
Fiber
1
g
4
%
Sugar
2
g
2
%
Protein
1
g
2
%
Vitamin A
61
IU
1
%
Vitamin C
0.01
mg
0
%
Calcium
4
mg
0
%
Iron
0.1
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.