Barley flour and flakes together with good “stuff” like butter, eggs and jam or marmalade make these turnover cookies a terrific breakfast on the go, or a perfect pick-me-up snack with staying power.
1 cup (250 mL) soft butter
3/4 cup (175 mL) packed brown sugar
¼ cup (60 mL) granulated sugar
¼ cup (60 mL) milk
2 cups (500 mL) whole barley flour
2 cups (500 mL) barley flakes
½ tsp (2 mL) ground cinnamon
½ tsp (2 mL) baking soda
½ tsp (2 mL) salt
1/3 cup (75 mL) fruit jam or marmalade
2 Tbsp (30 mL) milk, for topping
1 Tbsp (15 mL) granulated sugar, for topping
¼ tsp (1 mL) ground cinnamon, for topping
In a large mixing bowl, with a mixer, cream together butter, brown sugar and granulated sugar. Beat in egg and milk until mixture is smooth.
In another bowl, stir together barley flour, flakes, cinnamon, baking soda and salt. Stir into butter mixture with a spoon and blend well into a firm dough. Cover with plastic wrap or a damp towel and refrigerate for 30 minutes.
Preheat oven to 350°F (180°C). Lightly grease 2 cookie sheets.
Lightly dust a clean surface with flour. Cut chilled dough into 2 pieces. Roll out each piece into an 8-inch (20 cm) square, ¼ inch (1 cm) thick. Cut into 2-inch (5 cm) squares. Continue with remaining dough. You should have 16 squares.
Place 8 squares on each cookie sheet, and divide jam evenly between the squares, spooning about 1 tsp (5 mL) jam or marmalade onto the centre of each square. Fold over diagonally into triangles and pinch edges together to seal and prevent filling from running out. Brush tops with milk and dust with sugar and cinnamon.
Bake for 15 to 18 minutes, until tops are firm and glossy looking and bottoms are evenly browned. Remove to a rack to completely cool, as interior filling will be very hot.
Makes 16 turnovers.
Nutritional Information (per turnover):
Protein: 2 g
Carbohydrate: 39 g
Fibre: 3 g
Sugars: 19 g
Fat: 14 g
Saturated Fat: 7 g
Trans Fat: 0.5 g
Cholesterol: 43 mg
Sodium: 227 mg
Potassium: 30 mg