In a large bowl, whip the egg and sugar. Add the melted butter and cinnamon. Combine the flour and baking soda and mix in until a smooth dough forms. This dough is very soft.
Wrap in plastic wrap flatten a bit and chill until firm.
Cover baking sheets with parchment paper and lightly grease them. Preheat oven to 400 F.
On lightly floured surface, roll dough out to about 1/8 inch thickness.
Since this dough is very soft I take dental floss and go under the dough and pull through to prevent dough from sticking ever so often.
Just before cutting cookies out do the same thing with floss. Great idea for pie crust too.
Cut into 2-inch or 3-inch rounds, then cut each round into halves to make half-circles.
Place on prepared baking sheet and bake until lightly browned, about 8 to 10 minutes.
Author's Comments
Barley is low in gluten, and therfore makes tender cookies. Very light and crunchy and delicate. Makes about 4 dozen cookies.
Instructions
In a large bowl, whip the egg and sugar. Add the melted butter and cinnamon. Combine the flour and baking soda and mix in until a smooth dough forms. This dough is very soft.
Wrap in plastic wrap flatten a bit and chill until firm.
Cover baking sheets with parchment paper and lightly grease them. Preheat oven to 400 F.
On lightly floured surface, roll dough out to about 1/8 inch thickness.
Since this dough is very soft I take dental floss and go under the dough and pull through to prevent dough from sticking ever so often.
Just before cutting cookies out do the same thing with floss. Great idea for pie crust too.
Cut into 2-inch or 3-inch rounds, then cut each round into halves to make half-circles.
Place on prepared baking sheet and bake until lightly browned, about 8 to 10 minutes.
Author's Comments
Barley is low in gluten, and therfore makes tender cookies. Very light and crunchy and delicate. Makes about 4 dozen cookies.
The Great Scandinavian Baking Book B. Ojakangas
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