| 1 | "very few people really know the taste of barley. |
| 2 | Rolled barley looks like oatmeal, but has a slightly sharper taste and less nutty flavor. |
| 3 | These sweet barley crackers have a tender texture. |
| 4 | Try them with just a cold glass of milk. |
| 5 | 325°F. |
| 6 | 20 to 25 minutes preheat the oven to 325°F. |
| 7 | In a large bowl or in the food processor, stir together the flours, barley, sugar, and salt. |
| 8 | Cut in the butter until the mixture resembles coarse meal. |
| 9 | Add enough of the milk to form a dough that will hold together in a cohesive ball. |
| 10 | Divide the dough into 2 equal portions for rolling. |
| 11 | On a floured surface or pastry cloth, roll out to 1/8 to ?inch. |
| 12 | Cut into 2-inch circles or squares and place on a lightly greased or parchment-lined baking sheet. |
| 13 | Prick each cracker in 2 or 3 places with the tines of a fork. |
| 14 | Bake for 20 to 25 minutes, or until medium brown. |
| 15 | Cool on a wire rack. |
| 16 | Yield: 45-5Variations: for a richer cracker, substitute 2 tablespoons barley malt syrup for the sugar and reduce the amount of milk slightly. |
| 17 | This recipe can be made with oatmeal (rolled oats) and oat flour for a distinctive oat flavor. |
