Barley Flour Cookies

Barley Flour Cookies

These cookies have a great chewy texture and the appetizing aroma of barley. They don't contain butter or eggs, but still offer a delightfully comforting taste.


☆Toasted barley flour
40 g
☆All-purpose flour
60 g
☆Baking powder
1/2 teaspoon
30 g
a pinch
to taste
Canola oil (or other neutral oils)
3 tablespoons
Soy milk
2 tablespoons


1. Place the ☆ dry ingredients and canola oil into a bowl. Mix the ingredients as if rubbing them together.
2. Add the soy milk and clump together without kneading. See hints.
3. It's rather hard to clump the dough together, so place it into a plastic bag and press together that way to make it easier.
4. Roll it out to a thickness of about 3-4 mm. Cut out shapes with a cookie cutter.
5. Bake in oven at 170℃ for about 15-20 minutes.

Story Behind this Recipe

I originally made these cookies with kinako, but lately I have been making them with barley flour instead.
Caution: The ingredients are adjusted to suit barley flour. Making these with kinako requires different amounts and processes, so be careful!