Streaker Barley Sesame Miso Cookies

30 minutes prep 30 minutes active cooking 1 hour total

Makes 4-6 servings

Jump to the recipe

I’m not much of a baker.

When I cook I’m more likely to eyeball ingredients, and baking requires more accurate measuring for the best results. So before I started developing this cookie recipe, I searched online for ideas on the best proportions of flour, flaked grain, and sugar. And I remembered what I learned from much better bakers like my friend Kir Jensen, who told me that almost every batter is better if it can rest overnight.

What You'll Need

Ingredients

For the shopping list

3/4 cup of streaker barley flakes
1 cup of all purpose flour
1 cup of demerara-style raw sugar
1/2 teaspoon of baking powder
1 teaspoon of vanilla extract
toasted sesame seeds, to taste

From our shop

2 Eggs - Farm Fresh
$8.50– Cloverdale - Oregon

1/2 teaspoon of Italian Fine Sea Salt
$7.00– Trapani - Sicily

Out of stock

1/3 cup of Tahini
$11.00– Seattle - Washington

Out of stock

1/3 cup of White Miso
$12.50– Portland - Oregon

Out of stock

1/2 cup of Madre Terra
$29.00– Sicily - Italy

Equipment

From the kitchen

1 Mixing Bowl
1 Cookie Sheet
1 Wire Rack
Measuring Cups
Measuring Spoons

"With a nutty, umami-rich flavor, a salty note from the sesame seeds, and a bit less sugar, these cookies are just as good with a glass of wine as a cup of coffee."

~ Jim Dixon, founder Wellspent and Real Good Food

What you'll have to do

Step 1

Preheat oven to 350F.

Combine the dry ingredients and mix well. Add the remaining ingredients and mix. For the best results, cover and let rest in the refrigerator overnight. If you just can’t wait, they’ll still be very tasty.

Step 2

Line a cookie or sheet pan with parchment paper or a silicone baking mat. Using your hands, form roughly walnut-sized balls, then flatten them slightly. Give the cookies some room to spread while they bake.

Step 3

Sprinkle with toasted sesame seeds. Bake for 20 minutes or until the cookies are starting to brown around the edges, let cool on the baking sheet for a few minutes, then transfer to a wire rack and let cool completely. Makes about 2 dozen cookies.