Nora first experimented with using our barley flour to make scones, and passed this recipe on to us after it proved to be a success.
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Snickerdoodles (Cinnamon cookies)
Apparently snickerdoodles aren’t German, no matter how much I think the word sounds it. Whatever they are, they are also quick, soft, and delicious. I found this recipe whilst staying with my brother and sister-in-law when their twins were only two months old, and we all quickly decided that these were perfect snacks for the late nights that were going on. I usually make two or three times the dough in one go, and only bake some at a time. The rest I put into one or two bags and leave in the freezer for when I want something sugary.
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Ben’s birthday pancakes
Wholemeal pancakes are the next step up in pancake making. A richer flavour, as well as a richer product, these are our go-to birthday breakfast treat (although we also indulge whenever we’ve got an excess of eggs and milk!)
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Spiced Barley Biscuits
I experimented with making welsh cakes from our barley flour, but instead rolled them out thinner and baked them in the oven. Crunchy, spicy, and easy to make, I don’t know if I’m going to buy many biscuits from now on.
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Welsh Cakes
Biscuits are a great snack to have around the farm, for that hit of quick sugar energy, and slower release carbohydrates and fat. These Welsh Cakes definitely hit the spot in the middle of a tough job, or with a cup of tea afterwards.
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