These are the most delicious and chewy Barley and Date syrup cookies. Barley flour gives the cookies a mild nutty flavor and tender texture, while date syrup provides sweetness. The result is a cookie that’s great for special occasions like Eid.
Barley and Date Syrup Cookies Recipe (Makes 24)
Ingredients
1 cup Talbina
1 1/4 cup Plain Flour
2 tsp Bicarbonate of Soda
1 tsp Ground Cinnamon
1/2 tsp Ground Ginger
1/2 tsp All Spice
Good pinch Salt
3/4 cup Butter, room temperature
3/4 cup Light Brown Sugar
1 Egg
1/2 cup Date Syrup
1 cup Demerara Sugar
Instructions
In a large bowl, whisk together the barley flour, plain flour, bicarbonate of soda, cinnamon, ginger, all spice and salt.
In a mixing bowl, cream the butter and sugar until smooth and well combined.
Add the egg and date syrup and mix until fully incorporated.
Add the dry ingredients to the wet ingredients and mix until a uniform dough forms.
Cover the dough and place in the firdge for 1 hour to firm up.
Preheat the oven to 180°C (160°C fan) / 375°F.
Line a baking tray with baking paper.
Portion the chilled dough into 24nevenly sized balls. Roll each ball in demerara sugar until coated.
Place on the prepared tray, leaving space between each cookie, and flatten slightly with a spoon or the base of a glass.
Bake for 12 minutes, until the cookies are set and lightly golden at the edges.
Allow to cool on the tray for a few minutes before transferring to a wire rack to cool completely.
