Morning’s Cookies

1 comment

I’ve got some problems with my back and cannot do that much… I take this opportunity to post some recipes 🙂 My morning cookies :-)!

150 gr of barley flour
150 gr of cake flour
200 gr of finelly milled corn flour
1 pinch of salt
100 gr of organic corn oil
150 gr of malt (I use half rice and half corn)
50 gr of maple syrup
18 gr of cream of tartar
rice milk, as needed

In a bowl, combine the dry ingredients (flours, salt, cream of tartar) and mix well. In another bowl combine oil, malt and maple syrup and mix well until malt has completely melted. Combine liquid and dry ingredients, amalgamate and add a little rice milk (a little at a time, until you see that the pastry is getting more compact –  do not add too much, otherwise the pastry will get too runny and it’ll be tough to roll it out). Form a ball and let it rest in the fridge for 20 min. Preheat the oven to 180°C. Take your pastry and, for convenience, divide it into 4 portions; flour a worktop so that the pastry won’t stick to it and roll out the first portion (approx 1/2cm thick). Use the cookie moulds you like best and place them on baking tray, lined with baking paper. Do the same with the remaining 3 portions and bake for 13-15 min at 180°C – I bake some cookies while I mould the others, to save time. Once done, let them cool and then … have a good breakfast!

Chef: La Sabry from VeganBlog

  1. saffron 10 October 2011 at 06:14

    they seem nice and light, never used barley flour seems interesting

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