Cookies with barley and oat flour

  • Cookies di orzo e avena


For 12 biscuits
80 g of Molino Rossetto barley flour
80 g of Molino Rossetto oat flour
100 g of white chocolate
50 g dry blueberries
75 g of soft butter
70 g of raw cane sugar
10 ml of maple syrup
1 egg
1 case of Molino Rossetto baking powder
1/2 teaspoon of ginger powder
a pinch of salt


Preheat oven to 180°C.

Beat soft butter with raw cane sugar and maple syrup. Add egg and beat again. Add flours and baking powder, ginger powder and a pinch of salt. Mince white chocolate and add it to the dough with blueberries and blend.

If it is necessary, let the dough in the fridge for some minutes.

With wet hands make some balls, press them and lay them down on a baking tray.

Bake for 7-10 minutes.

Recipe by Marta e Mimma, Naturalmentebuono.

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