I am on a baking spree with oats. This time I have baked with oatmeal, barley flour and wheat flour. The resulting cookies are amazingly crisp and melt in the mouth.
Barley belongs to the grass family like rice. It is full of antioxidants, vitamins and minerals. When consumed, barley provides fibre and nutrients like copper, phosphorus, manganese and vitamin B1.
Oats, too as we all know are rich in nutrients and fibre. Oatmeal can be made by grinding oats in a regular dry grinder.
For the almond meal, grind almonds with the skin. No need to blanch. It’s wholesome and gives a better texture to biscuits. You can skip it and add two tbsp of any flour to the dough. I like to add almond meal as its protein-rich and improves the texture of my biscuits.
Oats Barley Biscuits
- 1 cup Oatmeal
- 3/4 cup Barley flour
- 1/4 cup Wheat flour
- 2 tbsp Powdered almonds
- 3/4 cup + 2 tbsp Raw sugar or Jaggery
- 1/2 cup Ghee or clarified butter
- 1-2 tbsp Milk
- 1-2 drops Almond extract
- 3-4 tbsp Chopped almonds to garnish
- Cream jaggery or sugar with ghee or clarified butter until the mixture is soft and fluffy.
- Add the almond extract and mix it nicely.
- Sieve the barley flour and wheat flour 2-3 times. Add almond meal and oatmeal. Mix all the flours with a spatula.
- Add dry ingredients to wet ingredients. Make a dough using hands. Add milk to bring it together.
- Rest the dough on the kitchen counter for 20 minutes. You can refrigerate it as well.
- Line a baking tray with parchment and preheat the oven at 150 C for 10 minutes.
- Divide the dough into two parts and roll each part between two layers of the parchment paper.
- Cut the biscuits with the help of a cookie cutter and place in the baking tray. Garnish each biscuit with chopped almonds.
- Bake at 150 C for 15 to 18 minutes or until the edges start browning.
- Cool the biscuits on a wire rack and store in an airtight container.