Finnish Cinnamon Barley Cookies

A low gluten, tender biscuit, flavoured with cinnamon

Freya 48 cookies

4.60 from 5 votes

Prep 5

Cook Time 30

chilling the dough 2

Total Time 2 35

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.