Super Barley, Honey & Almond Crunch Cookies

Method:

1) Preheat oven to 170°C fan forced. Line two baking trays with baking paper.

2) Combine the dry ingredients - flour, BARLEYMAX Super Barley flakes, oats, almonds, brown sugar and salt - in a large bowl.

3) In a small suacepan over low heat, melt the butter and honey and mix together until smooth. Remove from the heat and stir in the vanilla extract.

4) Activate the baking soda by dissolving it in the boiling water, then stir into the honey and butter mixture - it will foam slightly.

5) Pour the honey butter mixture into the dry mixture and mix well until combined. The dough should be sticky but manageable.

6) Roll tablespoonfuls of the mixture into balls, and place on the prepared baking trays about 5cm apart. Flatten slightly.

7) Bake for 12-15 minutres, or until golden brown. The cookies will be soft when they come out of the oven but will crisp up as they cool.

8) Cool completely on a wire rack. Store in an airtight container for up to a week.