Toasted sesame cookies
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These are everything a cookie aspires to be. A bit crispy on the outside, chewy and moist on the inside, with a lovely, delicate, sweet aroma. If you don’t have barley flour you could substitute it for oat flour or just use 1 cup of spelt flour. And though I haven’t tried it, I have confidence this could become a great gluten free cookie swapping out the flours for your favorite gluten free one. They are also a wonderful source of protein, iron and calcium due to the sesame seeds – making them a lovely quick snack
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