A simple and yet very tasty cookie recipe for baking you own personal Christmas gift.
By Elisa Gennari
Have you ever thought of cooking your Christmas presents? For the last three years I’ve been baking my presents and I have to say it’s been a success.
I’ve made Panettone ( a typical italian recipe for Christmas), tangerine syrup, limoncello, special breads, cakes and a wide variety of cookies but, amongst my favorite, there are these rolled barley cookies. After a couple of days they become even more fragrant and crispy. Wrapping cookies is fun, you can use, ceramic jars, tin boxes or parchment paper or little cardboard boxes, and the nicest thing you can do to complete your present is to write on a little card the recipe you’re giving.
- 70gr (2/3 cup) of plain flour (or 60g -1/2 cup- of whole wheat flour)
- 70gr (3/4 cup) of rolled barley
- 70ml (1/4 cup) vegetable oil
- 70ml (2/3 cup) maple syrup or malt or molasses
- 50gr (3/4 cup) raisins
- 30gr (1/2 cup) chocolate chips
- 1 egg
- 1 pinch of baking soda
- Preheat the oven at 180°C (350°F)
- In a bowl mix the flour with the rolled barley, raisins, chocolate chips and the baking soda. In another bowl mix all the liquid ingredients: oil, egg and syrup.
- Pour gently the liquid mixture into the dried ingredients and mix gently. Do not overmix the ingredients or they will loose their crunchiness.
- Spoon the mixture on to the tray covered with the parchment paper. Cook for about 15 minutes.
- To get extra crunchiness let the cookies cool down and then put them again in the oven at 200° (390F) for 5 minutes.
Elisa Gennari was born and raised in Rome, with a true passion for home made food. Her goal is to share her ideas about eating delicious food while still staying healthy. In her blog she teaches her secrets on how to cook Italian recipes, always with a healthy twist.