Cookies

Barley + Milk Chocolate Cookies


Prep Time : 15 Minutes | Cook Time : 20 Minutes | Total Time : 2 hours | Difficulty : Easy

Hello my lovelies! Rounding out the week of interesting grains with my new favourite flour. Barley. Soft and sweet. Milky almost. A perfect addition to shortbread. We are using milk chocolate for these cookies so it balances but doesn’t overwhelm. Normally I wouldn’t chill shortbread dough. Sometimes you need cookies ASAP. Today we want our barley flour to full absorb the buttery goodness before baking. We are baking until golden. Not until kinda maybe looking like it might nearly be golden. We want to toast the butter and flour. Pull out all the delicious nutty flavours. This is a small batch of cookies that comes together very easily. Feel free to make more. You’ll want to. Barley is not only delicious but has lots of B vitamins and other minerals and reduces cholesterol! These cookies are all about balance.

Because these cookies only have 5 ingredients use the best quality you can. There is nowhere to hide from dusty old flour or fridge-flavoured butter. I get my flours from Wholegrain Organics and I use Westgold butter almost exclusively for baking.

Cream the butter and sugar until combined but not fluffy.

Add the egg yolk and beat until combined.

Add the flour and mix on low speed until almost a dough. Add the shaved chocolate and mix just until combined. We shaved the chocolate so that it’s easier to cut the log of cookie dough later.

Turn the dough out and bring it together into a log about 3 inches in diameter.

Wrap in plastic wrap or baking paper and chill in the fridge for at least an hour.

Heat the oven to 180C (350F). Unwrap the log and cut into half inch thick slices. Use a sharp serrated knife for the least possible frustration.

Transfer the slices to a baking sheet lined with baking paper.

Bake for 17 to 20 minutes until golden brown and very fragrant.

Transfer the cookies to a wire rack to cool completely.

The new bff for your cup of tea is waiting for you…

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Barley + Milk Chocolate Cookies


Prep Time : 15 mins | Cook Time : 20 mins | Total Time : 2 hours | Difficulty : Easy

Makes : 15 to 20 cookies

Buttery shortbread cookies full of soft sweet barley flour and shavings of milk chocolate.

Ingredients:

  • 1/4 cup (50 grams) sugar
  • 7 tablespoons (100 grams) good quality salted butter, softened
  • 1 large egg yolk
  • 1 + 1/4 cups (150 grams) barley flour
  • scant 2 ounces (50 grams) best milk chocolate

– If using metric cups, reduce volume measures by 1 tablespoon for every cup of dry or liquid ingredients – 

Equipment:

  • Standing or hand-held electric mixer
  • Baking sheet lined with baking paper

Directions:

Cream the butter and sugar until combined but not fluffy. Add the egg yolk and beat until combined.

Add the flour and mix on low speed until almost a dough. Add the shaved chocolate and mix just until combined.

Turn the dough out and bring it together into a log about 3 inches in diameter.

Wrap in plastic wrap or baking paper and chill in the fridge for at least an hour.

Heat the oven to 180C (350F). Unwrap the log and cut into half inch thick slices.

Transfer the slices to a baking sheet lined with baking paper.

Bake for 17 to 20 minutes until golden brown and very fragrant. Transfer the cookies to a wire rack to cool completely.

The new bff for your cup of tea is waiting for you..

Cook’s Notes:

  • Use the freshest, best quality flour you can to ensure the best flavour. In NZ I highly recommend ordering from www.wholegrainorganics.co.nz who grind your flour when you order it so it has the most possible flavour. Otherwise use a brand that you trust and buy from a store that you know has good turnover.
  • When you’re making a small batch of cookies for yourself try using a really good chocolate – you will taste the difference and feel treated. If you want to use a dark chocolate for these cookies I recommend Dick Taylor 75% Brazil, available here.

 – These cookies will keep well in an airtight container at room temperature for 3 to 4 days – 

© 2018 Wellington Bakehouse. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

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7 thoughts on “Barley + Milk Chocolate Cookies

  1. I posted a comment, but it disappeared. Weird. 😄 All I was going to say was that these look really good! And that I didn’t even know that barley flour was a thing, let alone cooked with it. I can imagine it’s quite flavourful.

  2. I made them (minus the egg because … who knows). They are absolutely delicious and I can’t imagine how you think They will last 3 or 4 days. They are nearly all gone now.

    1. Yay! Glad you like them – some people hoard their cookies I’ve heard – I personally don’t agree with such perverse ideas haha – the egg yolk is there to make the dough easier to handle esp when chilled – it can crumble when you slice if it only has butter 😀

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