Recipe courtesy of GoBarley
Barley flour and flakes together with butter, eggs and jam or marmalade make these Barley Flake Turnovers with Jam a terrific breakfast on the go, or a perfect pick-me-up snack with staying power.
Barley Flake Turnovers with Jam
- 1 cup soft butter
- 3/4 cup packed brown sugar
- 1/4 cup grannulated sugar
- 1 egg
- 1/4 cup milk
- 2 cups whole barley flour
- 2 cups barely flakes
- 1/2 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/3 cup fruit jam or marmalade
- 2 Tbsp milk, for topping
- 1 Tbsp granulated sugar, for topping
- 1/4 tsp 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.