The baking bug has bitten me, hard. It’s the cooler weather and shorter nights. I just want to be indoors, hugging the heater and eating yummy treats! My various intolerances mean I do a lot of experimental baking, just like this recipe.
Luckily for me, the goddess of baking was smiling on me this time. The biscuits (aka cookies) were absolutely delicious. I don’t actually know if there is a goddess of baking but there should be one. When the goddess smiles upon you, your cakes rise perfectly. When she’s looking in the other direction, your meringues just won’t work.
I love experimental baking, I can tailor a recipe to suit my needs exactly. Low GI barley is great for those with type 2 diabetes. Olive oil instead of butter for those with lactose intolerance. And minimal rapadura sugar. Sweet enough, but not too sweet.
Barley Flour Biscuits (aka cookies)
makes 12
2 eggs
1 1/2 cups barley flour
1/4 tsp salt
1 1/2 tsp baking powder
1/4 cup olive oil
1/4 cup rapadura sugar
1/2 vanilla bean
Preheat oven to 375 F.
Line a baking tray with baking powder.
In a large bowl, mix flour, salt, baking powder and sugar.
In a small bowl, mix eggs and oil.
Cut the vanilla pod in half lengthways. Using a blunt knife, scrape out the seeds. Add to the egg mixture. Stir well.
Add the egg mixture to the flour mixture and mix well.
Put teaspoonful measures on to the baking tray.
Press into biscuit shape.
Bake for 8 minutes or till golden.
Place biscuits on wire rack to cool.
On some of the biscuits I poked a little hole and added some sugar free raspberry jam (jelly for you North American folks). This jam is divine – you don’t even notice the sugar is missing.
This recipe was truly delicious, I’ll be making more, soon!